Oatmeal Cookies from the Corner Bakery Cafe

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Total Time
50mins
Prep 30 mins
Cook 20 mins

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 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.
Most Helpful

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.

5 5

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.