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.
Provided by lynnski LA
Categories Dessert
Time 50m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 205.7, Fat 8.1, SaturatedFat 4, Cholesterol 23, Sodium 235.2, Carbohydrate 31.6, Fiber 1.6, Sugar 17.8, Protein 2.7
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