Slice-and-Bake Oatmeal Raisin Cookies

By mirelsonp

Recipe source: Bon Appetit | April 2012

DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

Ingredients

• 1 1/4 1 1/4 1/4 cups all-purpose flour
• 3/4 3/4 3/4 cup whole wheat flour
• 1/2 1/2 1/2 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/8 1/8 1/8 teaspoon ground nutmeg
• 1 1 1 cup (2 sticks) unsalted butter, room temperature
• 1 1 1 cup (packed) light brown sugar
• 1/2 1/2 1/2 cup sugar
• 2 2 2 large eggs
• 1 1 1 teaspoon vanilla extract
• 2 2 2 cups old-fashioned oats
• 2 2 2 cups raisins
• to to to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
• 2 1 1/2" 4 to 3 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.
• to 350°F. 1/2"-thick to 2" dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
• 15-18 to until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.

Preparation

Step 1

1. 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.

2. Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.

3. 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.

4. 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.

5. Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.