Oatmeal Currant Cookies

1. 1

   Preheat the oven to 375F.

2. 2

   Put into a small saucepan: 1/2 cup currants, 1/4 cup water.

3. 3

   Warm over medium heat until the currants are plumped and the water is absorbed.

4. 4

   Measure into a blender and process until ground: 1 1/2 cups (6 ounces) rolled oats.

5. 5

   Transfer to a bowl and stir in: 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon.

6. 6

   In another bowl, cream together until light and fluffy: 8 tablespoons (1 stick) unsalted butter, 6 tablespoons granulated sugar, 6 tablespoons dark brown sugar.

7. 7

   In a small bowl mix together: 1 teaspoon baking soda, 1 teaspoon boiling water.

8. 8

   Stir this baking soda mixture into the butter mixture, then beat in: 1 egg, 1 teaspoon vanilla extract.

9. 9

   Stir in the dry ingredients and the currants.

10. 10

    Scoop the dough into 1-inch balls and put them on parchment-paper-lined baking sheets about 2 inches apart.

11. 11

    Bake for 8 to 10 minutes.

12. 12

    Rotate the baking sheets in the oven halfway through baking.

13. 13

    When done they should be golden brown around the edges and soft in the center.

* Per serving · 4 servings · Values may vary.

No additional tips available.