Slice-and-Bake Chocolate Oatmeal Cookie Recipe

You are going to love having these Slice-and-Bake Chocolate Oatmeal Cookies always ready in your freezer. Bake some whenever you need warm cookies full of chocolate chips, pecans, oatmeal, and a touch of almond extract at a moment’s notice.

How can you avoid the need to keep a bag of tempting cookies in the pantry for the kids?

Keep a roll of this cookie dough in the freezer. Slice and bake only as many as you need for drop-in company or a fierce cookie craving.

Recipe Inspiration

Thanks to my friend Beth P. for putting me on to these cookies many years and memories ago. The subtle almond flavor makes these especially tasty.

This recipe is slightly adapted from a similar recipe in Betty Crocker’s Cooky Book.

This particular cookie tastes kinda like fudge before it’s baked. Although the raw slices appear to contain coconut, it’s actually oatmeal which gives a wonderful chewy texture to the baked cookies.

Ingredients and Substitutions

• UNSWEETENED CHOCOLATE: To substitute for this important ingredient, Cooks Illustrated recommends you combine 6 tablespoons of unsweetened powdered cocoa with 2 tablespoons of oil or melted butter. Stir together. I’ve tried it. Works great.
  
• BUTTER: I can’t recommend substituting margarine for the butter, but it will probably work. The original recipe called for shortening, so that’s another option.
  
• BROWN SUGAR: Be sure to pack your measuring cup to accurately measure brown sugar.
  
• EGG: I always bake with “large” eggs.
  
• VANILLA AND ALMOND EXTRACT: You don’t need much, but the almond extract is the secret ingredient in this recipe.
  
• FLOUR: Bleached or unbleached all-purpose flour is fine.
  
• SALT: Kosher salt is what I use, but table salt is a good substitute.
  
• OATMEAL: Quick oats or old-fashioned oats are both acceptable. Instant oatmeal with added sugar and flavorings are not suitable.
  
• PECANS: These are optional, but not for me. I always toast pecans in any recipe where they won’t be toasted in the baking process. Try toasting nuts in the microwave. It only takes a couple of minutes.
  
• MINI CHOCOLATE CHIPS: You don’t have to use the mini chips, but when frozen inside the dough, they are easier to slice than regular chips.

How long can I keep the dough in the freezer?

If you keep them double wrapped, the logs of dough will keep for at least a month. Don’t slice them until you are ready to bake.

How To Make Slice & Bake Chocolate Oatmeal Cookies

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Slice-and-Bake Chocolate Oatmeal Cookie Recipe

Yield: 4 dozen cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A chocolate slice-and-bake cookie dough with oatmeal and mini chocolate chips--a long-time family favorite.

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Ingredients

• 2 squares unsweetened chocolate (2 ounces)
• 1/2 cup butter
• 1 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 cup unbleached, all-purpose flour
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1 cup quick or old-fashioned oats
• 1/2 cup chopped pecans, toasted
• 1 cup mini chocolate chips

Instructions

1. Melt chocolate in a microwave for 2 minutes on MEDIUM and set aside to cool.
2. Mix butter and sugar until light and fluffy. Add egg and flavorings and continue to beat. Blend in cooled chocolate. Add flour, soda, and salt. Stir in oats, pecans, and mini chocolate chips.
3. Mold into a long cylinder and wrap in waxed paper. Refrigerate at least 4-5 hours or overnight.
4. Cut cookies with a sharp knife into 1/4-inch thick slices. Bake in a preheated oven at 350 degrees F. for 10-12 minutes. It is difficult to tell when they're done because you won't see any browning. The entire cookie should be puffed up but soft in the middle.

Notes

DO NOT OVERBAKE or they will be hard when cool. Mine are always done in 10 minutes (when coming out of the fridge), but your oven may be different. Allow an extra minute or two if the cookie dough is frozen.

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Nutrition Information:

Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 164Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 81mgCarbohydrates: 19gFiber: 2gSugar: 12gProtein: 2g

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This recipe is slightly adapted from a similar recipe in Betty Crocker’s Cooky Book.