Slice N Bake Oatmeal Cookies

The 2015 resolution is still on! But you know as I … Complete deprivation often leads to resolution failure … with respect to dietary changes.

Here is a cookie with, in my opinion, the nutritional value outweighing the calories. My secret to not overindulging … Bake only the amount that will be eaten and shared. The remainder of dough, wrap tightly in parchment paper then foil, label and freeze. Need more for unexpected guests? Just remove from the freezer, slice and bake what you need. Easily keeps in the freezer for several months.

Recipe

Preheat oven to 375 degree F
Makes two dozen 3 inch cookies

1 Cup all purpose flour
1/4 Teaspoon baking soda
1/4 Teaspoon salt if using salted butter, otherwise use 1/2 teaspoon if unsalted butter
Generous 1/4 teaspoon cinnamon
Pinch of nutmeg
1/2 Cup butter-room temperature
3/4 Cup packed brown sugar
1 Egg
1 Cup oats, quick or rolled
1/3 Cup of each, chopped dates, raisins, and chopped walnuts

Measure into a large bowl the first 5 ingredients. Whisk to mix and set aside.

Cream the butter and then add the sugar. Beat until fluffy.

Add the egg to the butter mixture and beat until light.

Add the flour mix slowly into the butter mix. Beat until all is incorporated.

Add the oats to the mixture. Mix until incorporated.

Stir in the dates, raisins and nuts.

Place the dough along the center of a long piece (a little over 12 inches) of parchment paper or waxed paper as if making a log. Roll the paper over the dough, wide toward wide, and roll the dough into a log about 2 1/2 inches in diameter. Roll to tighten the paper around the dough and compact it. Place into the freezer to harden dough slightly before slicing.

Unwrap the dough and roll back and forth on a flat surface to create a smooth outer surface on the log. Use a medium to thin blade sharp knife to slice through the log about every 1/4 inch. If the knife tends to flatten the dough log return it to the freezer to harden more.

If the dough hardens in the freezer and becomes too hard to slice leave the dough at room temperature for about 5-10 minutes, then slice.

Place on parchment covered cookie sheet and bake for 12-15 minutes.

If you wish to only bake part of the dough rewrap the remaining dough with parchment paper or waxed paper and then again in foil. This dough does keep in the refrigerator for a few days but I recommend freezing. Freeze up to several months.

The result is a slightly crispy edge, chewy centered buttery tasting oatmeal cookie with fruit and nuts. Enjoy!