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Corner Bakery Cafe's oatmeal currant cookies

Time 30 minutes
Yields Makes about 4 dozen cookies
Corner Bakery Cafe’s oatmeal currant cookies
(Kirk McKoy / Los Angeles Times)
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.

Adapted from Corner Bakery Cafe.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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