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There are few things as satisfying as filling the house with the smell of freshly baked cookies.  Sadly, I rarely get the motivation to go through the whole process of making the dough.  So when the mood does strike I like to make a big batch and freeze the scooped dough for easy weeknight cookie bake offs.  If you bake this whole recipe up at once, you will have 3-4 dozen decent sized cookies, making this a solid recipe for bake sales and family gatherings.  

Here's what you'll need...

1 ½ cups all purpose flour
1 tsp baking soda
3 cups old fashioned rolled oats
1 cup soft butter (salted or unsalted, your choice)
1 cup sugar
1 cup lightly packed dark brown sugar
2 eggs
1 cup milk chocolate chips
1 cup dried cranberries

Preheat oven to 350 F, and line a few baking sheets with parchment paper.

whisk flour and baking soda together, add oatmeal, stir together and set aside.

Place butter and both sugars in the bowl of a stand mixer, beat on medium speed for 2-3 minutes or until very light and creamy.

 Slowly pour in eggs and beat on low speed until completely mixed.  Scrape down sides of bowl then add half of the flour/oatmeal mixture. Mix on low speed until almost together, add remaining flour/oatmeal and mix on low speed until a rough dough forms. 

Add chocolate and dried cranberries and mix together on low speed.  Once completely mixed, scoop into 1-2" balls on lined baking sheet. spacing about 2" apart, bake in several batches baking for about 10-14 minutes each, or until cookies are evenly golden.  Let cool for at least 10 minutes on sheets. 

Now if you want to freeze some for later, scoop out onto a lined baking sheet about a fingers width apart. 

Once the tray is full, lay another sheet of parchment over.  Place an empty baking sheet on top and press down firmly with both hands, squishing the cookies to about 1/2" thick. .

Pop the tray in the freezer and chill for a few hours or until cookies are solidly frozen.  Place a sheet of parchment on the counter (you can reuse the paper that was used to line the sheets) and line up 10-12 cookies, roll snugly and twist at the ends.  Label the rolls and place in resealable bags.  Now freeze and bake just the amount of cookies you want each time.

To bake from frozen, place frozen rounds on parchment lined baking sheet and let sit for about 10 minutes - usually the amount of time it takes to preheat your oven to 350 F.  Bake for 10-14 minutes or until cookies are golden.  Remove from oven, let cool for about 10 minutes on the tray and enjoy.

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