Recipe by lynnski / LA
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.
Top Review by pelicanexpress
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.
- 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 See How It's Made
- 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.