Description

Bakery-style chewy oatmeal raisin cookies designed for meal prep. The dough freezes perfectly in portions, allowing you to bake fresh, thick, and soft cookies straight from the freezer with minimal effort.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 ½ cups (300g) packed brown sugar
½ cup (100g) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
2 ¼ cups (280g) all-purpose flour
3 cups (270g) old-fashioned rolled oats
1 ½ cups (225g) raisins, soaked in hot water and drained
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
1 tsp salt

Instructions

Place raisins in a small bowl and cover with hot water. Let sit for 10 minutes, then drain thoroughly and pat dry.
In a large mixing bowl, combine room-temperature butter, brown sugar, and granulated sugar. Beat on medium-high speed for 2-3 minutes until light, fluffy, and pale. Scrape down sides.
Add the whole egg, extra egg yolk, and vanilla extract. Beat on medium speed for 1 minute until smooth and creamy.
In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix.
Fold in rolled oats and drained raisins using a spatula or mix on lowest setting for 30 seconds.
Portion dough into balls using a cookie scoop (approx. 2 tablespoons). Place on a baking sheet lined with parchment paper, spacing 2 inches apart.
Freeze the baking sheet for 1 hour until dough balls are solid.
Transfer frozen dough balls to airtight containers (4 balls per container). Label with date and store in freezer for up to 3 months.
To bake, place frozen dough balls on a baking sheet. Bake at 350°F (175°C) for 12-14 minutes (add 1-2 minutes to standard bake time). Cookies should look slightly underdone in the center but golden at edges. Cool on the baking sheet before serving.

Notes

Do not use instant or steel-cut oats; old-fashioned rolled oats are required for texture. Soaking raisins prevents them from drying out the dough. Bake cookies straight from frozen for best results. Underbake slightly as they continue to cook on the hot pan. Baked cookies do not freeze well; always freeze raw dough.

Prep Time: 35 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 20
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 32
Fiber: 2
Protein: 3

Keywords: oatmeal raisin cookies, bakery style cookies, freezer friendly dessert, meal prep cookies, chewy cookies, oatmeal cookies, breakfast cookies