I think oatmeal cookies are like the chicken soup of cookies; they’re simple, comforting and so homey. Some people like crunchy oatmeal cookies, but I prefer mine to be soft and chewy. This recipe makes super tender cookies loaded with currants. If you’re not into currants, you can easily replace them with raisins, cranberries or chocolate chips. Remember to soak your dried fruit in a cup of hot water for about 10 minutes before adding them to your dough, otherwise the dried fruit will suck up a lot of the moisture from your cookie and dry them out as they bake. Drain the dried fruit well before incorporating into your cookie dough.
- 1/3 cup butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup currants, soaked and drained
- Preheat oven to 325F.
- Grease a cookie sheet with cooking spray
- In a large bowl, cream the butter and brown sugar. Add the eggs and vanilla and beat until smooth.
- In a separate bowl, stir together the flour, oats, baking soda, cinnamon and salt.
- Add the flour mixture to the wet ingredients and mix until just combined. Add the currants.
- Roll dough into balls and place about 2 inches apart on cookie sheet. Bake for 10-12 minutes.
*Yield: 20-22 cookies.