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1
In a small bowl, combine the currants and warm water to cover; set aside for about 10 minutes until the currants are plumped; drain well and set aside.
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2
In a mixing bowl, sift together the flour, baking soda, and nutmeg; set aside.
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3
Using a stand mixer fitted with the paddle attachment, beat the butter on med-high speed until light and creamy.
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4
Slowly add in the sugar and mix on medium speed until light in color and fluffy.
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5
Stop the mixer and scrape down sides of bowl with a rubber spatula as needed.
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6
Add in the whole egg, egg yolk, vanilla, corn syrup, molasses, salt, and orange zest; beat until well mixed.
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7
Stir in the flour mixture, currants, and oats until incorporated.
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8
Divide the dough into 2 equal portions.
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9
Working on a large sheet of parchment paper, shape each portion into a log about 14 inches long and 2 inches in diameter.
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10
Gently press each log to give it an oval shape.
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11
Wrap tightly in parchment paper or plastic wrap and place in the refrigerator or freezer overnight.
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12
Preheat oven to 350; line a baking sheet with parchment paper.
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13
Unwrap logs; using a sharp knife, slice the logs into ovals about 1/4 inch thick.
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14
Arrange the ovals on the prepared baking sheet; bake 7-10 minutes, until the edges are lightly browned but the centers remain pale.
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15
You may bake both pans at the same time, but rotate then 180 degrees at the midway point if they are not baking evenly.
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16
Transfer the cookies to wire racks to cool.
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17
The cookies will be soft when they cool; they will keep in an airtight container at room temperature for up to 2 weeks.
