Follow us on:

SUGAR & STILETTOS RECIPES
Nanci Christopher
April 25, 2010

CORNER BAKERY CAFÉ’S
OATMEAL CURRANT COOKIES

Ingredients:

3 ½ cups (1 pound) pastry flour
4 tablespoons baking soda
3 tablespoons cinnamon
1 ½ teaspoons salt
¾ pound (3 sticks) butter, at room temperature
1 ¼ cups plus 1 teaspoon sugar
2 1/3 cups brown sugar
2 eggs
2 teaspoons vanilla
Scant 4 ½ cups old-fashioned rolled oats
1 cup currants or raisins

HEAT THE OVEN to 350F degrees.

IN A LARGE BOWL, sift together the flour, baking soda, cinnamon and salt. Set aside.

IN THE BOWL of a standing mixer, or a large bowl using an electric mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.

ADD THE EGGS, 1 at a time, until fully incorporated, then beat in the vanilla.

BEAT IN T HE FLOUR MIXTURE, a spoonful at a time, just until incorporated, then gently fold in the oats and currants.

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 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, remove the cookies from the sheet, and cool (still on the parchment) on a rack.

Back to Recipe List