Oatmeal Raisin Cookie Dough
Most store-bought cookies are not food. They’re ultra-processed chemical assemblies engineered by multinational corporations whose business model depends on keeping you metabolically dysregulated, over-consuming, and coming back for more.
These products are designed in labs, not kitchens. Refined sugars spike and crash your blood sugar. Industrial seed oils inflame. Emulsifiers, gums, and “natural flavors” exist for one reason: to make something unnaturally shelf-stable, unnaturally hyper-palatable, and impossible to eat in moderation. This isn’t an accident. It’s the point.
This cookie dough is a rejection of that entire system.
It’s made with real ingredients, mixed once, portioned deliberately, and frozen so you—not a corporation—decide when dessert happens. Freezing isn’t a storage hack; it’s a control mechanism. It eliminates the need for preservatives, breaks the binge cycle engineered by packaging, and restores friction between impulse and action.
When you want a cookie, you take one piece of dough from the freezer, put it in the oven, and wait. That pause matters. In 15 minutes, you get something corporations can’t sell you: a warm, freshly baked cookie made of actual food—whole oats, toasted nuts, dark chocolate, and sweetness that satisfies without hijacking your biology.
This isn’t about nostalgia. It’s about refusing to outsource your health to companies that profit from ultra-processed, metabolically damaging junk. It’s about pulling dessert out of the industrial food system and putting it back where it belongs: in your kitchen, on your terms.
That’s not a lifestyle tweak. It’s a line in the sand.
Wet Ingredients:
50g (1 egg) 1 large egg, beaten
45g (3 tablespoons) unsalted butter, cut into 1/4” cubes
40g (2 1/2 tablespoons) full-fat Greek yogurt
45g (1/4 cup) brown sugar (packed)
30g (2 1/2 tablespoons) coconut sugar
4.5g (1 tsp.) vanilla extract
Dry Ingredients
90g (3/4 cup, plus one tablespoon) whole wheat pastry flour
3g (1 tsp.) baking powder
4g (2 tsp.) cinnamon
1/2 teaspoon salt
Mix-ins
80g (1 cup) rolled oats
24g (3 Tbsp.) raisins
30g (1/4 cup) walnuts (chopped)
30g (1/4 cup) dark chocolate chips or chunks (85% dark chocolate)
Instructions
Cut the unsalted butter into 1/4” (approx. 6mm) pieces and bring to room temperature. Mix cake flour, baking powder, and cinnamon, and sift.
Add the ingredients except “Extra Ingredients” to the Baking Pan in the order listed.
Press the COURSE button to select HOMEMADE (15) Memory 1.
Set the cycle times using the CYCLE button as follows: KNEAD1 0:07, all other cycles 0:00, TOTAL 0:07. Press the START button.
When the melody alerts you that the course is complete, press CANCEL and thoroughly scrape down the flour and other ingredients from the sides of the Baking Pan to the bottom using a rubber spatula. Add the “Extra Ingredients” and close the lid.
Press the COURSE button to select HOMEMADE (15) Memory 1 and press the START button again. You are using the same setting as Step 4.
When the melody signals that the course is complete, press CANCEL and remove the dough from the Baking Pan.
Freeze now, bake later.
Portion before freezing. Scoop the cookie dough into individual balls with a cookie scoop (20 cookie balls). Gently flatten the dough into 1/4” thick discs.
Flash-Freeze. Line a sheet pan with parchment paper—space the dough apart. Freeze 1-2 hours until solid.
Store for Long-Term. Transfer frozen dough to a glass container with a tight lid.
Label with date: Best quality: 2-3 months. Safe: up to 4 months.
Baking directly from frozen (no thawing needed)
Preheat the oven to 350F.
Place the frozen dough on a parchment-lined tray (for a more spreadable dough, let it sit on the counter for 5 minutes before baking).
Bake for 13-15 minutes (edges will be set and slightly golden. Centers will look slightly underdone. They firm up as they cool)