oftt

Katherine's Oatmeal Cookies

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3/4 cup all-purpose unbleached flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
11/2 cups quick-cooking oats
1 stick (8 tablespoons) unsalted butter (preferably European Style) at room temp
1 egg
1 teaspoon vanilla extract (a little more doesn’t hurt)
1/4 cup chopped walnuts
1/2 cup dried currants

Preheat oven to 350°F at least half an hour before baking.

In a bowl, toss flour, cinnamon, oats and baking soda together.  Set aside.

In the bowl of an electric mixer, cream butter and sugars together on medium-high speed til light.  Add egg and vanilla and beat til incorporated. Turn mixer speed to low and slowly add the dry ingredients, about a third at a time.   Remove bowl from mixer and gently stir in the walnuts and currants by hand.

Drop batter by rounded teaspoonfuls onto greased cookie sheets, 2 inches apart.  Bake until golden brown, about 10 minutes, turning the sheets back to front once during baking.  (If you are baking two sheets at a time, switch them from top to bottom halfway through baking.)  Leave the cookies on the sheets for a minute or two before transferring them to wire racks to cool. 

Wrap in tin foil, then store in sealed plastic bags or airtight containers.  

Makes about 4 dozen cookies

Adapted from “The New Basics Cookbook”

 

 

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