Slice-And-Bake Oatmeal Raisin Cookies

• 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

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.
2. Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
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.
4. Preheat oven to 350u0b0F. Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
5. Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
6. DO AHEAD:

flour, whole wheat flour, baking powder, baking soda, kosher salt, ground nutmeg, unsalted butter, light brown sugar, sugar, eggs, vanilla, oldfashioned oats, raisins

Taken from www.epicurious.com/recipes/food/views/slice-and-bake-oatmeal-raisin-cookies-51155400 (may not work)