Today being Dec 22nd. this is my morning I got up at 4:30AM as I had to finish my baking as my son will be heading north for Christmas and while it was so early I did not want to wake my family with my Kitchenaid mixer so I made this yummy cookies by hand. With each stir I took time to reflect on the blessings I recieve daily and to bless my son for his trip north which is 439 miles. So with each stir I kept my prayer going until I was done. I would not have thought of a prayer using my mixer but it just came to mind. God thing:)
I found this recipe on Averie Cooks while perusing her blog for recipes and she has a ton, not only for goodies but for recipes for meals, salads 30 minute meals and more. Hope you will stop by and check some of them out.
Now the reason I wanted to try this particular recipe was because it can be made and the dough frozen, for up to 2 months, just like store bought cookie dough, but homemade where you know the ingredients and not as sweet as I find most refridgerator cookie doughs.
So the recipe calls for rasins and I used crasins and I made them into roll, wrapped in plastic as the recipe calls for, placed in freezer for a couple of hours, then sliced them into 3/4″, but when I baked the first batch, ooooo they were big, so the next ones I rolled into balls and baked they turned out to be 2 1/2″ cookies, more what I was going for. The first ones were about 3″ in diameter, like a Mrs Fields cookie. They are crunchy on the edges and chewy in the centers. You wont want to over bake them and because everyones ovens vary in temps, I cut the recommended time back 3 minutes on the large ones and baked the small ones for 8 minutes.
They are best cooled on the cookie sheet for a few minutes so they set before moving them to cooling racks. Shortly after that, I place them in Ziplocks to keep them fresh.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup old-fashioned whole rolled oats (not quick cook or instant)
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- pinch salt, optional and to taste
- 1/2 cup raisins (I use 1/2 cup crasins at Christmas)
- 1/2 cup semi-sweet chocolate chips
Instructions
- I love my Kitchen-Aid mixer for this recipe by using the paddle attachment or you could use a hand mixer, start with the butter, sugar and cream on medium high until light and fluffy, about 4-5 minutes. Stop occasionally to scape sides of the bowl and add the egg, vanilla and beat until well mixed, about 3 minutes. Stop and scrape the sides and add the oats, wheat and white flours, baking soda, optional salt and beat until well mixed, about 1 minute. Then fold in the raisins, chocolate chips using a spoon or if using your mixer, just until combined.
- Turn your cookie dough onto a large piece of plastic wrap and shape into a large log., about 12 to 14 inches and about 3” in diameter. Seal your roll of cookie dough and roll back and forth a couple of times to make it round. Now from the original recipe her hint was to use a paper towel tube, cut it vertically and place the dough inside to keep it round. Hint-Keeps it round when placed in freezer until set at least 2-3 hours, or up to 2 months.
- Preheat oven 350F®, line a cookie sheet with baking mat or parchment, or spray with cooking spray; set aside. Take your cookie roll out of freezer and allow to sit for 5 minutes to make slicing easy. With a sharp knife, slice log into 14 to 15 slices about ¾ to 1” slices. Hint-Don’t cut thinner because the cookies will spread. Cutting a bit thicker your cookies will turn out with chewy edges and soft centers, makes great cookies!
- Place sliced cookies on pan about 2 inches apart, no more than 8 cookies on your cookie sheet and bake 15 minutes. (Because the dough was frozen it takes a bit longer, you could check at 12 minutes ( every oven bakes differently so bake according to the way your oven bakes.) [Hum a little double talk there] The edges will be set and the centers beginning to set. Let the cookies cool a 5-10 minutes before moving to cooling racks, when cookies begin to cool they will firm up. You can keep your cookies for up to a week in a covered container.
- Now here’s the best, this cookie recipe can be made ahead and stored in freezer, you can bring out cut off a few chunks and bake to have fresh cookies. Your unused roll can be kept up to 2 to 3 months in freezer. Enjoy!!
Notes
http://www.averiecooks.com/2013/04/slice-and-bake-oatmeal-raisin-chocolate-chip-cookies.html
This recipe was adapted from “Slice and Bake Chocolate Chip Cookies” from Averie Cooks