these...then these...then I took a break and now these! I have to say these thin oatmeal cookies are just the best. They're crunchy on the edges and chewy in the middle and they have just the right amount of sweetness. The original recipe called for dates but I loved the idea of using currants. Because the cookies are thin, I think the small size of the currants is perfect. Raisins would be too big and clunky!
And because they're thin...oh the possibilities! Ice cream sandwich cookies, or how about oatmeal cream pie cookies? But even plain they're great.
Makes about 36 cookies, depending on size
8 oz. unsalted butter, room temp.
1 cup brown sugar (I used light brown)
3/4 cup granulated sugar
2 eggs, room temp.
1 tsp. vanilla
1 1/4 cup AP flour (5.7 oz.)
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
3 cups rolled oats
6 oz. dried currants ( or chopped dates)
Preheat oven to 350. Line a baking sheet with parchment paper.
1. In a medium bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg.
2. Add the currants ( or chopped dates, breaking up the clumps) and oats. Set aside.
3. Cream butter one minute, then add in the sugars and cream 3 minutes.
4. Add in the eggs and vanilla and cream 2 minutes.
5. Add in the dry mixture and stir til well combined.
6. Scoop dough, about 1 1/2" size balls, onto baking sheet spacing about 2" apart. Flatten each ball with either the back of a wet spoon or your wet fingers ( my choice).
7. Bake for between 11 and 13 minutes, depending on your oven. You want the edges to be browned and the centers to be still a little moist.
8. Cool on the sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.