Slice-and-Bake Oatmeal Raisin Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 dozen cookies
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 cups raisins
- 1/8 teaspoon ground nutmeg
- 1/2 cup sugar
- 3/4 cup whole wheat flour
- 2 cups old-fashioned oats
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) light brown sugar
- Carbohydrate 18 g(6%)
- Cholesterol 18 mg(6%)
- Fat 4 g(7%)
- Fiber 1 g(3%)
- Protein 2 g(3%)
- Saturated Fat 3 g(13%)
- Sodium 42 mg(2%)
- Calories 111
Preparation 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. Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins. 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. 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. Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Preparation 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. Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins. 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. 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. Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
