Meet your new favorite oatmeal cookie recipe

Big on both size and flavor, these oatmeal currant cookies are sweetened with brown sugar and flavored with notes of vanilla and more than a little cinnamon. They may be generously sized, but plan to bake an extra batch of these reader favorites — they tend to disappear quickly.

CORNER BAKERY CAFE’S OATMEAL CURRANT COOKIES

Total time: 30 minutes, plus baking time | Makes about 4 dozen cookies

Note: Adapted from Corner Bakery Cafe.

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

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

2. In 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.

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

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

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

Each cookie: 214 calories; 4 grams protein; 36 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 24 mg. cholesterol; 18 grams sugar; 185 mg. sodium.

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