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.”
READY IN:
50mins
SERVES:
48
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

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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