Oatmeal Cookies From The Corner Bakery Cafe Food
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
FAMOUS OATMEAL COOKIES
These big, spicy, oatmeal cookies, filled with raisins and chocolate, will instantly replace your favorite bakery cookie.
Provided by looneytunesfan
Categories Dessert
Time 29m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375*. In a large bowl, using electric mixer at high speed, beat butter until soft and smooth. Add brown sugar and sugar, beating until fluffy. stir in egg and vanilla.
- Stir in flour, cinnamon, cloves, baking soda and salt. Beat on low speed until combined. Stir in oats, then raisins and 1/2 cup chocolate chips.
- Drop 1/4 cup portions of batter, 3 inches apart, onto two ungreased baking sheets. Flatten cookies slightly. Bake until centers are puffy and edges start to brown, about 13 minutes. Cool cookies on baking sheets 2 minutes, then remove to wire rack to cool completely.
- Meanwhile, in microwave safe dish, place remaining 1/4 cup chocolate chips. Cook on HIGH 30 seconds or until melted when stirred. Spoon melted chocolate into a zippered bag, cut a small hole in a corner, and squeeze over cookies in a zigzag pattern.
Nutrition Facts : Calories 266.8, Fat 12, SaturatedFat 7, Cholesterol 38, Sodium 167.3, Carbohydrate 38.9, Fiber 2.2, Sugar 23.9, Protein 3.7
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