Slice and Bake Oatmeal Raisin Cookies |
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Prep Time: 30 Minutes Cook Time: 32 Minutes |
Ready In: 62 Minutes Servings: 6 |
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Healthy whole wheat adds to the nutritional value and adds a nice nutty flavor. Cookie dough can be frozen up to 3 weeks. Ingredients:
1 1/4 cups all-purpose flour |
3/4 cup whole wheat flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon kosher salt |
1/8 teaspoon ground nutmeg |
1 cup 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 |
Directions:
1. Whisk both flours, baking powder, baking soda, salt and nutmeg in a 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.
2. Reduce speed to low. Gradually add dry ingredients; mix to just combine. Fold in oats and raisins. Divide between 2 large sheets of parchment paper. Using paper as an aid roll 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.
3. Preheat oven to 350. Unwrap dough and cut into 1/2 thick rounds (return unused dough to the freezer); place 2 apart on a parchment paper lined baking sheet.
4. Bake cookies until edges are golden brown, 15 - 18 minutes. Transfer to a wire rack; let cool.
5. Note: Cookies can be baked 2 days ahead. Store airtight at room temperature.
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