Get ready to transform your kitchen into a bakery of dreams with these irresistible slice and bake cookies that are about to become your new obsession! Imagine the perfect blend of chewy oats, sweet raisins, and decadent chocolate chips, all wrapped up in a convenient make-ahead cookie dough that lets you enjoy fresh-baked cookies whenever the craving strikes. Whether you're a busy home baker or a cookie enthusiast looking for a foolproof recipe, these cookies are your ticket to instant dessert happiness!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup raisins
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in rolled oats, raisins, and chocolate chips using a spatula, ensuring even distribution throughout the dough.
- Transfer the cookie dough onto a large piece of plastic wrap and shape into a log, approximately 2-3 inches in diameter.
- Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld and dough to firm up.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove dough log from refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie slices 2 inches apart on prepared baking sheets to allow room for spreading.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Softened butter is key: Ensure your butter is at room temperature for the smoothest, most creamy cookie base.
- Chill the dough: Don't skip the refrigeration step! This helps the flavors meld and prevents excessive spreading during baking.
- Slice evenly: Use a sharp knife and try to keep your cookie slices consistent (about 1/4-inch thick) for uniform baking.
- Storage hack: You can freeze the cookie dough log for up to 3 months. Just wrap it tightly in plastic wrap and then aluminum foil.
- Customize your mix-ins: Feel free to swap raisins for dried cranberries or add nuts for extra crunch.
- Check cookies early: Every oven is different, so start checking at 10 minutes to prevent over-browning.
- Let cookies cool completely to develop the perfect texture and prevent crumbling.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 35mg
