Slice And Bake Oatmeal Raisin Cookies Recipes
SLICE-AND-BAKE OATMEAL RAISIN COOKIES
Provided by Jenny Rosenstrach
Categories Cookies Dessert Bake Kid-Friendly Back to School Raisin Oat Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 dozen cookies
Number Of Ingredients 13
Steps:
- 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.
SLICE AND BAKE OATMEAL RAISIN COOKIES
Healthy whole wheat adds to the nutritional value and adds a nice nutty flavor. Cookie dough can be frozen up to 3 weeks.
Provided by Laddo
Categories Frozen Desserts
Time 1h2m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Bake cookies until edges are golden brown, 15 - 18 minutes. Transfer to a wire rack; let cool.
- Note: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Nutrition Facts : Calories 223.5, Fat 8.7, SaturatedFat 5.1, Cholesterol 35.8, Sodium 63.5, Carbohydrate 35, Fiber 1.7, Sugar 20.4, Protein 3
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