Oatmeal Currant Cookies Recipe

Name: Oatmeal Currant Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups quick-cooking rolled oats; 3/4 cup unbleached all-purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 8 tablespoons unsalted butter, at room temperature; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1/2 cup dried currant; 1/2 cup walnuts (optional)

Servings: persons

1 1/2 cups quick-cooking rolled oats
3/4 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup dried currant
1/2 cup walnuts (optional)

1
Preheat the oven to 350 degrees.
2
Lightly grease baking sheets.
3
Toss the oats, flour cinnamon, and baking soda together in a bowl.
4
Cream the butter and both sugars together in a mixing bowl until light.
5
Beat in the egg and vanilla.
6
Then slowly beat in the dry ingredients, then the currants and walnuts.
7
Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
8
Bake until golden, about 10 minutes.
9
Leave the cookies on the baking sheets for 2 minutes, then transfer them to wire racks to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups quick-cooking rolled oats, 3/4 cup unbleached all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and more.

Yes, Oatmeal Currant Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Currant Cookies

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