Oatmeal Cookies from the Corner Bakery Cafe

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 48 cookies
• Serves: 48

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

• Optional

• 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.

Reviews

[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.

 

[cooking_in_colorado]

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.