Breakfast: Slice-and-Bake Oatmeal Raisin Cookies

Recipe by Jenny Rosenstrach and Andy Ward Adding whole wheat flour ups the nutritional value and adds a nice nutty flavor.

Ingredients

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
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

Instructions

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.
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" diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
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.
Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

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