These Currant and Oat Cookies are a delightful treat, blending the chewiness of oatmeal with the sweetness of dried currants and a hint of cinnamon and vanilla. Perfect for a snack or dessert, these cookies are easy to make and sure to please with their comforting flavors and satisfying texture.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup dried currants
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined.
- Add Oats and Currants: Stir in the rolled oats and dried currants until evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these chewy and flavorful Currant and Oat Cookies as a delightful snack or dessert!
Notes
Enjoy these delicious and chewy Currant and Oat Cookies, perfect for any time of day!
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