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Corner Bakery Cafe's oatmeal currant cookies

Corner Bakery Cafe's oatmeal currant cookies
Kirk McKoy / Los Angeles Times

Dear SOS: I read your column regularly, and you certainly are able to research the most difficult recipe information with success. My husband loves the Corner Bakery's large oatmeal cookies because they are so chewy and not too sweet. Please ... Read more

Total time: 30 minutes, plus baking time | Makes about 4 dozen cookies
  • 3 1/2 cups (1 pound) pastry flour
  • 4 teaspoons baking soda
  • 3 tablespoons cinnamon
  • 1 1/2 teaspoons salt
  • 3/4 pound (3 sticks) butter
  • 1 1/4 cups plus 1 teaspoon sugar
  • 2 1/3 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • Scant 4 1/2 cups old-fashioned rolled oats
  • 1 cup currants or raisins

Step 1Heat the oven to 350 degrees. In a large bowl, sift together the flour, baking soda, cinnamon and salt. Set aside.

Step 2In the bowl of a standing mixer, or in a large bowl using an electric mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.

Step 3Add the eggs, 1 at a time, until fully incorporated, then beat in the vanilla.

Step 4Beat in the flour mixture, a spoonful at a time, just until incorporated, then gently fold in the oats and currants.

Step 5Scoop 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 the sheets until the cookies are golden and set, 18 to 20 minutes, rotating halfway through for even baking. Remove and cool the cookies on the baking sheet for crunchier cookies; for softer cookies, remove the cookies from the sheet, and cool (still on the parchment) on a rack.

Note: Adapted from Corner Bakery Cafe.


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