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Oatmeal Currant Cookies


This is a delicious variation of the traditional oatmeal raisin cookie. Currants are so much tastier in the oatmeal cookie. The little currants are full of flavor and compliment the cookies very nicely. My mom made lots of oatmeal raisin cookies when I was a kid, and I absolutely love them. I am always trying to find different variations for oatmeal cookies.


Oatmeal Currant Cookies


1 1/2 cups Bread Flour
1/2 cup sugar
1 cup brown sugar
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
2 sticks butter
2 extra large eggs
3 cups old fashioned uncooked oats
1 cup dried Currants


Preheat oven to 375 degrees. Melt the butter in the microwave in a dish until half of it is a solid, and half of it is a liquid. Sift the flour, salt and baking soda together.

Place in the mixing bowl, add the sugars and then cream the butter and the sugars at medium speed until light in color and fluffy. Then add the eggs one at a time and continue to mix again until fluffy.

Then add and vanilla extract, mix until well combined. Then slowly add the flour, salt and baking soda mixture, a little at a time and just mix until well combined. Do not over mix. Add oatmeal and mix until combined.

Remove from mixer and fold in the currants. Bake at 375 until golden brown, about 10-12 minutes.

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