Thursday, December 24, 2009
I've always preferred soft cookies to those tough ones, though I have to admit I'm not a big fan of either. A friend of mine who came to visit loves Oatmeal Raisin Cookies. Having run out of raisins, I added currants instead. I can't really tell the difference; and I hope he can't either!
1 1/4 cups Brown sugar ; packed
227 grams Butter ; softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
3 cups Quick-cooking oats
1 1/3 cups All purpose flour
1 cup dried currants ; if desired
Heat oven to 180°C. Beat all ingredients except oats, flour and raisins in large bowl with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.