Icebox chocolate-chip cookies
9
- Prep Time15 min
- Total Time15 min
- Makes7 to 8 dozen cookies
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 1.1g, Carbohydrates 12.4g, Fat 3.7g, Fibre 0.6g, Sodium 39mg.
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.
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