Oatmeal Cookies From The Corner Bakery Cafe

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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.

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Steps

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Heat the oven to 350 degrees , and in a large bowl , sift together the flour , baking soda , cinnamon and salt.

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Set aside.

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In a large bowl and using a mixer , cream together the butter and sugars until light and fluffy , about 5 minutes.

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Add the eggs one at a time until fully incorporated , then beat in the vanilla.

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Beat in the flour mixture , a spoonful at a time , just until incorporated , then gently fold in the oats and currants.

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Scoop a generous 2 tablespoons of dough into a ball and place on a parchment-lined baking sheet.

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Flatten the ball slightly and repeat , spacing the balls about 3 inches apart.

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Bake until the cookies are golden and set , 18 to 20 minutes , rotating halfway through for even baking.

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Remove and cool the cookies from the sheet , and cool on a rack.

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Ingredients

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pastry flour, baking soda, cinnamon, salt, butter, sugar, brown sugar, eggs, vanilla, rolled oats, currants, walnuts