Oatmeal Currant Slice and Bake Cookies
A sweet ending to the week courtesy of April’s Bon Appétit magazine recipe for slice and bake oatmeal raisin cookies. I love a slice and bake cookie. I make the dough and keep it all in the freezer then I just bake a few in the toaster as “needed”. I substituted currants for the raisins.
1¼ cups all-purpose flour
¾ cup whole wheat flour
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1/8 tsp ground nutmeg
1 cup (2 sticks) room temperature butter
1 cup (packed) light brown sugar
½ cup sugar
2 large eggs
1 tsp vanilla extract
2 cups old-fashioned oats
2 cups currants
Whisk 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.
Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
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.
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.
Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.