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Slice and Bake Oatmeal Raisin Cookies

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“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:
1hr 2mins
SERVES:
24
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

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.

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