Slice-And-Bake Oatmeal Raisin Cookies
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour3 cup
Whole Wheat Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt1 tsp
Ground Nutmeg1 cup
Sugar2 large
Egg1 tsp
Vanilla Extract2 cups
Oat (old-fashioned)2 cups
RaisinDirections:
1
Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl
2
Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes
3
Add eggs one at a time, beating to blend and scraping down bowl between additions
4
Beat in vanilla
5
Reduce speed to low
6
Gradually add dry ingredients; mix just to combine
7
Fold in oats and raisins
8
Divide dough between 2 large sheets of parchment paper
9
Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log
10
Wrap in plastic; freeze for at least 4 hours and up to 3 weeks
11
Preheat oven to 350°F
12
Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet
13
Bake cookies until edges are golden brown, 15-18 minutes
14
Transfer to a wire rack; let cool
15
DO AHEAD: Cookies can be baked 2 days ahead
16
Store airtight at room temperature
17
Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl
18
Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes
19
Add eggs one at a time, beating to blend and scraping down bowl between additions
20
Beat in vanilla
21
Reduce speed to low
22
Gradually add dry ingredients; mix just to combine
23
Fold in oats and raisins
24
Divide dough between 2 large sheets of parchment paper
25
Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log
26
Wrap in plastic; freeze for at least 4 hours and up to 3 weeks
27
Preheat oven to 350°F
28
Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet
29
Bake cookies until edges are golden brown, 15-18 minutes
30
Transfer to a wire rack; let cool
31
DO AHEAD: Cookies can be baked 2 days ahead
32
Store airtight at room temperature