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.