Slice-and-Bake Oatmeal-Raisin Cookies
These oatmeal raisin cookies are the epitome of comfort and coziness. Made with a blend of all-purpose and whole wheat flour, they have a slightly nutty flavor that complements the sweetness of the raisins. The dough is studded with old-fashioned oats, adding a hearty texture to each cookie. Baked to golden perfection, these cookies are a delightful treat any time of day. Enjoy with a glass of milk for the perfect snack or dessert.
— Constant Cookbook
Ingredients
- 1 1/4 all-purpose flour
- 3/4 whole wheat flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 kosher salt
- 1/8 ground nutmeg
- 1 (2 sticks) unsalted butter, room temperature
- 1 (packed) light brown sugar
- 1/2 sugar
- 2 large eggs
- 1 vanilla extract
- 2 old-fashioned oats
- 2 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-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. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Yield
4 dozen cookies
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