Sheila Lukins, Julee Rosso

Lacy Oatmeal Cookies

Preparation info

  • Difficulty

    Easy

  • 4½ dozen

    cookies

Appears in

top 1000The New Basics Cookbook

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

If you’ve never been caught with your hand in the cookie jar, then you haven’t had a cookie this good. Brown sugar adds a great flavor to these classic favorites.

Ingredients

  • 1½ cups quick-cooking rolled oats
  • ¾ cup unbleached all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • ½ cup (packed) light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup dried currants
  • ¼ cup chopped walnuts

Method

  1. Preheat the oven to 350°F. Lightly grease baking sheets.
  2. Toss the oats, flour, cinnamon, and baking soda together in a bowl.
  3. Cream the butter and both sugars together in a mixing bowl until light. Beat in the egg and vanilla. Then slowly beat in the dry ingredients, then the currants, and walnuts.
  4. Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets and bake until golden, 10 minutes. Leave the cookies on the baking sheets for 2 minutes; then transfer them to wire racks to cool.

© 1989 All rights reserved. Published by Workman Publishing.