Raw Cookie Dough Oatmeal Cookies

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Add rolled oats and raisins. Divide dough into four parts. Shape each part into a roll, about 6 inches long and 1-1/2 inches in diameter. Wrap in waxed paper. Freeze. To bake: Preheat oven to 350 (moderate). Grease baking sheets. Remove a roll of dough from freezer. Remove wrapping.

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Preheat oven to 350 degrees. Combine the butter, sugar, nut butter, egg and vanilla in a bowl and stir until well mixed. Add the flour, oats, baking soda and cinnamon and stir until just combined. Stir in the raisins. Using a cooke scoop, or spoon, scoop onto cookie sheet (or plate) and freeze for at least 2 hours.

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Once cooled, freeze the cookies in a single layer on a baking sheet or another flat surface until they're firm (this will take about an hour). After they freeze, stack the cookies in an airtight container or re-sealable storage bag with a piece of parchment or wax paper between each layer. The baked, frozen cookies will last up to four months.

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Freeze the cookies: Freeze the portioned cookies on the baking sheet until solid, at least 6 hours or overnight. Package and freeze: Once solid, gather the portioned cookies in a plastic freezer bag or other container. Press out as much air as possible, label the bag, and store in the freezer for up to 3 months.

Raw Cookie Dough Oatmeal Cookies

Here's a guide on how to freeze oatmeal cookie dough: Step 1: Prepare the oatmeal cookie dough. Step 2: Shape the dough into balls. Step 3: Pre-freeze the dough balls. Step 4: Transfer the dough balls to a freezer-safe container. Step 5: Label and date the container. Step 6: Store in the freezer. Step 7: Thaw and bake the dough.

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Place the baking sheet in the freezer for about an hour, until frozen. Once they're set, place the individual dough balls into a freezer-safe plastic bag and write the date. Frozen cookie dough will keep for about 3 months. If you're freezing sliced cookies like shortbread, roll the dough into a tube, wrap the tube in wax paper and then.

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In a mixing bowl, stir almond flour and rolled oats. Add peanut butter, maple syrup, and optional vanilla and cinnamon if desired. Stir until a sticky cookie dough forms. Fold in chocolate chips, raisins, and nuts if desired. Stir until all the ingredients come together into a sticky dough. Serve with a pinch of salt flakes.

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Add the shredded coconut, oats, flour & baking soda. Stir until well combined. Stir in the chocolate chips, using hands if needed to press them into the dough. Using a medium 2-inch cookie scoop or your hands, form equal size mounds of dough. Place mounds in freezer for an hour or so to harden. Put frozen dough mounds in gallon freezer bag.

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Line baking sheets with parchment and set aside. In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate. In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, a full 3 minutes.

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2. Begin with the oven at a higher temperature, and then lower it. If you're baking cookies from frozen dough, you can actually increase the temperature on your oven to about 20 degrees (F) higher than what the recipe states. So, preheat at 20 degrees higher. Then, after about 3 minutes of the cookies being in, decrease the temperature.

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8 / 10. Black Sesame-Espresso Pinwheel Shortbread Cookies. This is an easy slice-and-bake shortbread cookie flavored with black sesame. Freeze a batch of dough, then bake for an unexpected addition to brunch, thanks to the nutty and slightly savory flavor of black sesame seeds. to Recipe.

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These oats can be cooked in the oven or the microwave! FOR OVEN METHOD: Preheat your oven to 350 F. Lightly grease an oven-safe ramekin (or two if needed). Combine Ingredients: Add all the ingredients (minus the chocolate chips) to a personal-sized or small blender. Blend until smooth and fully combined.

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Place the formed cookie dough balls in a single layer on a baking sheet lined with parchment paper and move the entire sheet to the freezer. Let the dough balls freeze until they are completely solid. Otherwise, the dough balls can fuse when stored. This process can take anywhere from a few hours to overnight.

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Oatmeal Cookies are the BEST soft and chewy cookie recipe, made with quick cooking oats, brown sugar, cinnamon, and vanilla extract, ready in under 20 minutes! Yield 24 servings. Prep Time 10 minutes. Cook Time 10 minutes. Total Time 20 minutes.

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3. Lower the Temperature 20 Degrees and Bake for 3-5 Minutes Longer. Another option for great cookies from frozen is to lower the temperature about 20 degrees, and then bake for 3 to 5 minutes longer in the oven than the original recipe calls for. If you notice, each baking method involves something to do with the temperature or time.

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Yes, you can freeze uncooked oatmeal cookies. In fact, you probably should. Freezing oatmeal cookie doughs and other hearty doughs like it usually fare well for keeping cookie dough on hand for whenever you may need it. It is only liquidy cookie dough, like the kind used for madeleines, macarons, and pizzelles that may give you issues.