“12 Cookies of Christmas” Day 9: Oatmeal Raisin Cookies

December 16, 2013 § Leave a comment

The holidays bring a lot of excess and overeating but it’s part of the fun and we all get back to healthier habits in January, don’t we?  These cookies contain whole wheat, raisins and oats, so they can certainly be part of a “guilt-free” selection and bring some added”nutritional-value” to your dessert display. Plus:  who does not love a good old-fashioned oatmeal cookie ? To make them perfectly irresistible, this is a “freeze-slice-and-bake” recipe which frees up some valuable prep time comes the crazy-busy holiday season!

Thanks Bon Appetit for this great “Oatmeal Raisin Cookies” recipe (April 2013)

IMG_5500

You’ll need:

  • 1 1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup (2 sticks) 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:

  • Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl.IMG_5280Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. IMG_5281IMG_5282Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.IMG_5283IMG_5284
  • Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.IMG_5285IMG_5286
  • 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-inch diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.IMG_5287
  • Preheat oven to 350°. Unwrap dough and cut into 1/2-inch-thick rounds (return unused dough to freezer); place 2-inch apart on a parchment paper-lined baking sheet.IMG_5417
  • 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 temperatureIMG_5416IMG_5500
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