Adding whole wheat flour ups the nutritional value and adds a nice nutty flavor.
Ingredients
Makes 4 dozen cookies
Step 1
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.
Step 2
Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
步骤3
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.
Step 4
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.
Step 5
Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
Step 6
DO AHEAD:Cookies can be baked 2 days ahead. Store airtight at room temperature.
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Reviews (7)
Back to TopThese cookies are delicious and easy to put together. They disappear in our house very quickly! As we are trying to reduce sugar intake, I half the amounts for the white and brown sugars. I add cinnamon to the dough as well. I use less raisins due to a family preference. This time I added about 1/2 cup of chopped walnuts. Chilling in the fridge for an hour or two gives the same results as freezing but allows you to slice the dough more easily. I bake them for about 13- 15 minutes and they come out soft every time, perhaps due to using less sugar.
ataramt
Israel
8/29/2020
These are delicious cookies. You look like a superstar whipping these out of the freezer on the last min. I used dried cranberries instead of raisins.
ullie
Toronto
7/11/2017
Starting from fresh (not frozen dough) about 13 minutes and I added pecans for half the raisins.
leftafter34
6/5/2015
I was not able to slice the dough. When I tried to cut slices big chunks came off at a time. I ended up rolling the chunks together into a ball and then flattening it. The baked cookie tasted good but I would not make this again.
Anonymous
NY NY
12/17/2014
These were delicious! I substituted1cup of dried cranberries, and added 1/2 cup of chopped pecans. Thanks for the suggestion to bake for 15 minutes only. They came out of the oven REALLY soft, but firmed up nicely in 5 minutes.
Ironcheftuna
12/6/2014
I totally agree with A Cook's review. I also halved the raisins and added a cup of chocolate chips. We didn't have whole wheat flour on hand, so I just used all-purpose flour. Also, agree with not baking them for more than 15 minutes.
angkamp
7/21/2013
Really good recipe. Halved the raisins and added a cup of chocolate chips. Even better! Don't cook longer than 15 minutes unless you want really crispy cookies.
Anonymous
4/17/2013
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