Chunky Oatmeal Cookies Freezer
Craving a classic treat with a convenient twist? These Chunky Oatmeal Cookies are packed with hearty rolled oats, sweet raisins, crunchy walnuts, and a hint of cinnamon, creating a flavor and texture combination that’s utterly irresistible. The best part? This recipe allows you to prepare and freeze the cookie dough in advance, so you can bake fresh, golden-brown cookies anytime your heart desires! With a prep time of just 15 minutes, these freezer-friendly oatmeal cookies are perfect for busy bakers who love having homemade goodness ready at a moment's notice. Bake them straight from the freezer for chewy, decadent cookies with perfectly crisp edges. Whether you're serving them warm with a cold glass of milk or gifting a batch to friends, these chunky oatmeal cookies are a crowd-pleasing treat worth savoring.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup chopped walnuts
- 1 cup raisins
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using a stand mixer or hand mixer.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix again.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats, chopped walnuts, raisins, and chocolate chips (if using) until evenly distributed throughout the dough.
Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the sheet. The dough can be spaced closely since it will be frozen, not baked at this stage.
Transfer the baking sheet to the freezer and freeze the cookie dough balls for at least 2 hours, or until firm.
Once the dough balls are frozen, transfer them to a freezer-safe zip-top bag or airtight container, labeling it with the date. They can be stored in the freezer for up to 3 months.
When ready to bake, preheat your oven to 350°F (175°C). Place frozen cookie dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are golden and the centers look just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your fresh-baked chunky oatmeal cookies!
Nutrition Facts
Calories |
5280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2051 mg | 89% | |
| Total Carbohydrate | 752.6 g | 274% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 403.8 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 629 mg | 48% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3466 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
