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Oatmeal Cookies



OATMEAL COOKIES
Corner Bakery Copycat Recipe

Makes 4 Dozen


3 1/2 cups pastry flour
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 fashioned rolled oats
1 cup currants or 1 cup raisins

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.

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