20 4 / 2013

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.

(Source: epicurious.com)

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  2. lovelavi-love-limes-lemons said: great!
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