This recipe is from the Corner Bakery, in Chicago, via Bon Appetit. The original recipe uses currants. I'm a big fan of nuts, walnuts or pecans in this case, so I add those and minimize the currants. I also only use 1 teaspoon of cinnamon. |
2 cups old-fashioned oats |
Preheat oven to 350 degrees.
Mix oats, flour, cinnamon, baking soda and salt. In an electric mixer, cream butter and both sugars until fluffy. Beat in egg and vanilla. Mix in dry ingredients, then currants and nuts. Drop by 2 tablespoons onto ungreased baking sheets, spacing about 2 inches apart. Flatten into 2 inch rounds. Bake until goden, about 14 minutes. Transfer to racks and cool. |
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