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.

• Ready In: 1 hr 2 mins
• Serves: 24
• Yields: 48 cookies

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. Bake cookies until edges are golden brown, 15 - 18 minutes. Transfer to a wire rack; let cool.
5. Note: Cookies can be baked 2 days ahead. Store airtight at room temperature.