Slice-and-Bake Oatmeal Raisin Cookies
Classic chewy oatmeal raisin cookies made with a blend of all-purpose and whole wheat flours, spiced with nutmeg. These slice-and-bake cookies can be prepared ahead and stored in the freezer for fresh-baked treats anytime.
Ingredients
- •1¼ cups all-purpose flour
- •¾ cup whole wheat flour
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon kosher salt
- •⅛ teaspoon ground nutmeg
- •1 cup unsalted butter
- •1 cup light brown sugar
- •½ cup sugar
- •2 large eggs
- •1 teaspoon vanilla extract
- •2 cups old-fashioned oats
- •2 cups raisins
Cooking Instructions
- 1.
Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
5 min
- 2.
Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
3 min
- 3.
Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
240 min
- 4.
Preheat oven to 350°F. Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
10 min
- 5.
Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
18 min
- 6.
DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
