Get ready to transform your kitchen into a bakery of dreams with these irresistible Oatmeal Currant Drop Cookies that will make your taste buds dance! Imagine biting into a perfectly soft, chewy cookie packed with hearty rolled oats and bursts of sweet, tangy currants - a treat that's both nostalgic and gourmet. Whether you're a seasoned baker or a curious beginner, this recipe promises to deliver cookies so delicious, they'll become an instant family favorite and have everyone begging for more!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup currants
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 3 cups of rolled oats and 1 cup of currants using a spatula or wooden spoon, ensuring that the oats and currants are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Enjoy your homemade oatmeal currant drop cookies with a glass of milk or your favorite beverage!
Tips
- Ensure your butter is at room temperature for smoother creaming and better cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use parchment paper or silicone mats for even baking and easy cookie removal.
- For uniform cookies, use a cookie scoop or tablespoon to measure each drop.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container to maintain freshness for up to 5 days.
- For extra flavor, try toasting the oats lightly before adding them to the dough.
- Experiment with different dried fruits like raisins or chopped dried cranberries if currants aren't your favorite.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 19g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
