Cinnamon-Oatmeal Cookies

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #7, click here

*************************************

Another keeper recipe from this awesome book, Williams-Sonoma : Home Baked Comfort, by Kim Laidlaw. A personal project of mine to bake through this book, one recipe at a time.

If you like chewy oatmeal cookies, then you would probably love this. There's a few variations as to the add-ons, like raisins, dried currants, or chocolate chips. While the author love hers with chocolate chips, I like my oatmeal cookies with raisins.

As usual, I've reduced the amount of both the brown and granulated sugars, by half, which for us, the sweetness was just right. I've baked the cookies 3 minutes longer than the recipe indicated. When eating them just barely warm, the sides are a little crisp and the centre soft and chewy. The next day, these cookes are chewy throughout, which is really very nice.

Fragrance with the cinnamon, sweetness from the raisins and chewiness of the oats, makes these cookies a great snack to nibble on anytime of the day. And even as a midnight snack! 

One thing to take note is that, while the recipe states that it yields about 2-1/2 dozen cookies, I got exactly 4-1/2 dozens! And I did follow the required cookie size by following the instructions of  "drop heaping teaspoonfuls of dough onto the prepared pans" !

Cinnamon-Oatmeal Cookies
(adapted from "Williams-Sonoma : Home Baked Comfort", Kim Laidlaw)
makes about 2-1/2 dozen cookies
1-1/2 cups (7-1/2oz/235gm) all-purpose flour
1 tsp baking soda (I use 1/2 tsp each baking soda and baking powder)
2 tsp ground cinnamon
1/2 tsp kosher salt (omitted the salt, use salted butter)
3/4 cup (6oz/185gm) unsalted butter, at room temperature (use salted butter)
1 cup (7oz/220gm) firmly packed light brown sugar (I use 1/2 cup loosely packed)
1/2 cup (4oz/125gm) granulated sugar (I use scan 1/4 cup)
2 large eggs
2 tsp pure vanilla extract
2-1/4 cups (7oz/220gm) old-fashioned rolled oats
1 cup (6oz/185gm) dried currants, raisins, or chocolate chips (optional)

Space 2 racks evenly in the oven and preheat to 350F (180C). Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda, cinnamon, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until combined. Add the eggs and vanilla and beat until well blended. Add the dry ingredients and oats and beat on low speed until incorporated. Stir in the currants, if using.

Drop heaping teaspoonfuls of dough onto the prepared pans, spacing them slightly apart. Bake until the cookies are golden brown, about 15 minutes, rotating the pans halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.

I'm linking this post with Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray