Oatmeal Freezer Cookies

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Ready In:
3 dozen cookies




  • Mix dry ingredients except sugar.
  • Mix fat and sugar until creamy.
  • Add eggs and vanilla.
  • Mix well.
  • Stir in dry ingredients.
  • 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.
  • Slice about 1/4-inch thick.
  • Place on baking sheet.
  • Bake about 15 minutes or until lightly browned.

Questions & Replies

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  1. An excellent plain good old oatmeal cookie!! It is nice to have the dough on hand for "instant cookies". May add chocolate chips next time.
  2. I thought these were terrific, ^Dancer. I made half the recipe to freeze and baked the other half (fiance would have killed me if I'd frozen the whole thing!) Anyway, these are great baked right from the mixing bowl as well. I did add some chocolate chips as Tebo suggested, and I LOVED the addition of allspice--I might add even more than called for next time. Thanks!!
  3. Made these today and they turned out awsome. Found dough a little soft but rolled them in sugar and flour as someone suggested and it worked great. I doubled the recipe and made a lot.
  4. I am trying to get ahead of the game this year (for my Chritmas baking) and I chose this recipe because I could freeze the dough into logs (which means less mess when I get around to baking them right before Christmas & they are fresh baked). I'm so glad I did! I followed the recipe exactly except for doubling it & I added a dash of Cinnamon...because we love it & I couldn't help myself...lol. The batter did seem a bit soft for shaping into logs, but I just used a flour/sugar mixture to shape them and it worked wonders. I pulled one of the logs from the freezer last night for a trial run and they baked up beautifully and were a hit with the family. I did bake them a little long because I was expecting them to brown up more, which they never did, so when I do my actual baking I'll keep it closer to the time listed on the recipe. Thanks Dancer!
  5. This has been such a nice addition for our holiday baking -- good source of fiber, love that you can make ahead and freeze, and easy to prepare just a few cookies for after dinner snacking. Thanks, Dancer, for sharing! Viclynn


  1. These cookies are almost all we eat now! I used chocolate chips instead of raisins, whole wheat pastry four, and 1 cup sugar + 1/2 cup brown sugar and they turn out soooo good! Thanks so much for homemade slice and bake cookie recipe!



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