Oatmeal Cookies from the Corner Bakery Cafe |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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These generous oatmeal cookies are our new favorites; they are big in both size and flavor; chewy and not too sweet. The recipe was published in the reader request column of the Los Angeles Times. Ingredients:
3 1/2 cups pastry flour (1 pound) |
4 teaspoons baking soda |
3 tablespoons cinnamon |
1 1/2 teaspoons salt |
3/4 lb butter (3 sticks) |
1 1/4 cups sugar, plus 1 teaspoon |
2 1/3 cups brown sugar |
2 eggs |
2 teaspoons vanilla |
4 1/2 cups old-fashoned rolled oats |
1 cup currants or 1 cup raisins |
1 cup chopped walnuts |
Directions:
1. Heat the oven to 350 degrees, and in a large bowl, sift together the flour, baking soda, cinnamon and salt; set aside.
2. In a large bowl and using a mixer, cream together the butter and sugars until light and fluffy, about 5 minutes; add the eggs one at a time until fully incorporated, then beat in the vanilla; beat in the flour mixture, a spoonful at a time, just until incorporated, then gently fold in the oats and currants (or raisins).
3. Scoop a generous 2 tablespoons of dough into a ball and place on a parchment-lined baking sheet; flatten the ball slightly and repeat, spacing the balls about 3 inches apart (you should be able to fit 6 cookies on a standard-size sheet).
4. Bake until the cookies are golden and set, 18 to 20 minutes, rotating halfway through for even baking; remove and cool the cookies from the sheet, and cool (still on the parchment) on a rack.
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