Slice & Bake Oatmeal Raisin Cookies
makes 4 dozen
recipe slightly adapted from Bon Appetit Magazine
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 2 cups raisins
Whisk both flours, baking powder, baking soda, salt, nutmeg, and cinnamon 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-inch diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
Preheat oven to 350°. Unwrap dough and cut into 1/2-inch-thick rounds (return unused dough to freezer); place 2-inch 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.