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.
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!