Icebox chocolate-chip cookies

5

PREP TIME

15 min

Makes

7 to 8 dozen cookies

* PLUS Baking Time: 9 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups unsalted butter , at room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 4 cups large-flake oatmeal
  • 2 cups raisins , or dried cranberries
  • 1 cup chocolate chips , or coarsely chopped almonds

Instructions

  • Preheat oven to 325F (160C). Lightly oil two baking sheets. In a bowl, using a fork, stir flour with baking soda and salt. Place butter in a large bowl. Using an electric mixer, beat until creamy. Gradually beat in brown and granulated sugars until light and fluffy, 1 minute. Beat in eggs one at a time. Then beat in vanilla until evenly mixed. Using a wooden spoon, stir in flour mixture just until evenly mixed, then oatmeal, raisins and chocolate chips.
  • Roll dough into 1-inch (2.5-cm) balls. Place on baking sheets 2 inches (5 cm) apart. Flatten balls into 1/2-inch- (1-cm-) thick rounds.
  • Bake, one sheet at a time, in centre of preheated oven until edges are golden but centres are soft, 9 to 12 minutes. Cool on a rack. Cookies will keep well in an airtight container at room temperature up to 1 week. Or wrap cookies in plastic wrap, over-wrap with foil and freeze up to 1 month.

Nutrition (per serving)

  • Calories
  • 85,
  • Protein
  • 1.1 g,
  • Carbohydrates
  • 12.4 g,
  • Fat
  • 3.7 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 39 mg.

A perfect dessert for a weeknight or lunchtime treat! Keep dough in the freezer, ready to bake.

Make-Ahead Dough

If refrigerating or freezing all of dough, divide into 6 portions. Shape each into a log about 6 inches (15 cm) long and 1 1/2 inches (3.5 cm) wide. Wrap each log in parchment or waxed paper and twist ends to seal. Refrigerate up to 3 days or over-wrap with foil and freeze up to 1 month. When ready to bake, remove dough from freezer and let stand at room temperature, 15 minutes. Slice into 1/2-inch- (1-cm-) thick cookies. Place on baking sheet 2 inches (5 cm) apart. Bake following directions in step 3.