Slice-and-Bake Oatmeal Raisin Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 large eggs 
• 1.3 cups flour all-purpose
• 0.1 teaspoon ground nutmeg 
• 0.5 teaspoon kosher salt 
• 1 cup brown sugar light packed ()
• 2 cups old-fashioned oats 
• 2 cups raisins 
• 0.5 cup sugar 
• 1 cup butter unsalted room temperature (2 sticks)
• 1 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.