Slice-and-Bake Oatmeal Raisin Cookies

Vegetarian
Slice-and-Bake Oatmeal Raisin Cookies
45 min.
48
112kcal

Suggestions


Indulge in the timeless delight of Slice-and-Bake Oatmeal Raisin Cookies, a scrumptious vegetarian treat that promises to transport you back to the comforting aroma of freshly baked goodies wafting through your kitchen. These cookies are a celebration of wholesome ingredients, featuring the hearty texture of old-fashioned oats and the natural sweetness of plump raisins, making them the perfect companion for any dessert lover.

What sets this recipe apart is its ease of preparation. With just a little effort, you can create a delightful log of cookie dough that can be stored in your freezer, ready to slice and bake at a moment's notice. Imagine the joy of pulling fresh, warm cookies from the oven, their golden edges crisp and their centers irresistibly chewy. Each bite offers a perfect balance of flavor, with hints of nutmeg and vanilla enhancing the classic combination of oats and raisins.

Whether you're hosting a gathering or simply wanting to treat yourself during a cozy night in, these Slice-and-Bake Oatmeal Raisin Cookies are sure to impress. And with 48 cookies per batch, there's plenty to share—or keep all to yourself! Get ready to savor a beloved classic that is not only easy to make but also packed with wholesome goodness. Your cookie jar will thank you!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • large eggs 
  • 1.3 cups flour all-purpose
  • 0.1 teaspoon nutmeg 
  • 0.5 teaspoon kosher salt 
  • cup brown sugar light packed ()
  • cups oats 
  • cups raisins 
  • 0.5 cup sugar 
  • cup butter unsalted room temperature (2 sticks)
  • teaspoon vanilla extract 
  • 0.8 cup flour whole wheat

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • wire rack

Directions

  1. Whisk both flours, baking powder,baking soda, salt, and nutmeg ina medium bowl. Using an electricmixer, beat butter and both sugarson high speed until light andcreamy, 2-3 minutes.
  2. Add eggsone at a time, beating to blendand scraping down bowl betweenadditions. Beat in vanilla.
  3. Reduce speed to low. Graduallyadd dry ingredients; mix just tocombine. Fold in oats and raisins.
  4. Divide dough between 2 largesheets of parchment paper. Usingpaper as an aid, roll up each pieceof dough into a 1 1/2" diameter log.Wrap in plastic; freeze for at least4 hours and up to 3 weeks.
  5. Preheat oven to 350°F. Unwrapdough and cut into 1/2"-thick rounds(return unused dough to freezer);place 2" apart on a parchmentpaper-lined baking sheet.
  6. Bake cookies until edges aregolden brown, 15-18 minutes.
  7. Transfer to a wire rack; let cool.
  8. DO AHEAD: Cookies can be baked2 days ahead. Store airtight at roomtemperature.

Nutrition Facts

Calories112kcal
Protein5.17%
Fat34.16%
Carbs60.67%

Properties

Glycemic Index
8.46
Glycemic Load
6.59
Inflammation Score
-1
Nutrition Score
2.5365217470604%

Nutrients percent of daily need

Calories:111.53kcal
5.58%
Fat:4.37g
6.73%
Saturated Fat:2.56g
15.98%
Carbohydrates:17.48g
5.83%
Net Carbohydrates:16.43g
5.98%
Sugar:6.6g
7.33%
Cholesterol:17.92mg
5.97%
Sodium:46.83mg
2.04%
Alcohol:0.03g
100%
Alcohol %:0.13%
100%
Protein:1.49g
2.98%
Manganese:0.24mg
12.07%
Selenium:4.03µg
5.76%
Fiber:1.04g
4.17%
Vitamin B1:0.06mg
3.89%
Phosphorus:34.96mg
3.5%
Iron:0.59mg
3.3%
Vitamin B2:0.05mg
2.77%
Magnesium:10.55mg
2.64%
Vitamin A:129.61IU
2.59%
Copper:0.05mg
2.43%
Potassium:82.67mg
2.36%
Folate:9.22µg
2.3%
Vitamin B3:0.4mg
2%
Zinc:0.24mg
1.59%
Vitamin B6:0.03mg
1.47%
Calcium:13.18mg
1.32%
Vitamin B5:0.11mg
1.09%
Vitamin E:0.16mg
1.07%
Source:Epicurious