Oatmeal Cookies from the Corner Bakery Cafe

"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."
 
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Ready In:
50mins
Ingredients:
12
Yields:
48 cookies
Serves:
48
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ingredients

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directions

  • Heat the oven to 350 degrees, and in a large bowl, sift together the flour, baking soda, cinnamon and salt; set aside.
  • 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).
  • 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).
  • 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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Reviews

  1. I made these cookies yesterday. They do taste delicious, very good flavor but they are not chewy at all. If anything, I would say that they are extra crunchy and dry. I think it is because of the sugars. I halved the recipe because I wanted to try them out first. Next time I will not put as much of the sugars and add more raisins.
     
  2. These are fantastic! I have not yet compared them side-by-side to Corner Bakery's, but they taste just as I remember. Heavenly! I will add more raisins in my next batch since I love lots of raisins. I doubt these will last long - we will be fighting over the last crumbs.
     
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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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