Oatmeal Currant Cookies
Get ready to elevate your cookie game with these irresistibly chewy Oatmeal Currant Cookies! Packed with wholesome rolled oats, bursts of sweet and tangy dried currants, and a hint of warming cinnamon, these cookies strike the perfect balance between hearty and indulgent. The dough comes together quickly with simple pantry staples like brown sugar, butter, and vanilla, making these a breeze to bake in under 30 minutes. With golden edges and soft centers, they’re a delightful treat for family gatherings, coffee breaks, or a cozy afternoon snack. Plus, these cookies stay fresh for days, making them perfect for meal prepping or gifting. Try this oatmeal cookie recipe for a nostalgic, flavor-packed twist that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 125 grams all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 150 grams rolled oats
- 100 grams dried currants
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add the egg and vanilla extract to the bowl and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the rolled oats and dried currants until evenly distributed in the dough.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 472.8 g | 172% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 265.5 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 371 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
