Irresistible Oatmeal Currant Cookies
These are some of my favorite cookies ever! Full of spice, they’re nice and chewy, my personal favorite, due to using all brown, instead of part granulated sugar. In addition, they’re full of healthy add-in’s, like rolled oats, wheat germ, whole wheat flour, and Zanté currants. Of course, you can make some healthier versions using some of my tips found at the bottom of this post.
I tend to make these when I’m stressed out or need to find a reason to procrastinate, all good enough reasons in my mind. This recipe makes two dozen cookies, but you can always double it to ensure that these don’t disappear too quickly! Or better yet, freeze half the batter so that you can whip up a batch whenever the occasion calls for it!
- 2/3 stick butter, softened
- 3/4 cup brown sugar, packed
- 1 egg
- 3/4 teaspoon vanilla extract
- 3/4 cup flour (half whole wheat pastry flour, half all-purpose flour)
- 1 1/2 cups rolled oats
- 1 tablespoon wheat germ
- 1/2 cup dried Zanté currants (great for cookies, because they are smaller!)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
- pinch ground cloves
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper (or Silpat).
- Combine and cream together the butter, and sugar in stand mixer with paddle attachment. Mix in vanilla extract. Add egg and beat until smooth.
- In a separate bowl, whisk together dry ingredients. Slowly add to wet ingredients and mix until just smooth (always mix as little as possible with baked goods!).
- Using a spatula, stir in rolled oats and currants.
- Spoon 1-inch rounds of batter onto baking sheet, leaving an inch or two between each cookie.
- Bake at 350 for 8-10 minutes, depending on desired doneness. Allow cookies to cool on rack.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 91 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 15mg Sodium: 74mg Carbohydrates: 15g Fiber: 1g Sugar: 8g Protein: 2g
These cookies are hearty and delicious! And, even better, flexible to your taste. If you want to make a slightly healthier version, you can substitute half the butter with unsweetened applesauce or use a flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons water). In general, apple sauce substitutions lend cookies a cake-like consistency, so keep that in mind. If you’re a chocolate lover, you could also add chocolate chips or other types of dried fruit, such as cranberries! I’ll stop now, since you’ve probably gotten the point.
What are your favorite types of cookies? Do you prefer chocolate over dried fruit? Do you tend to bake when you feel stressed out or are procrastinating (like myself) or only when you have free time on your hands? I wanna know all about it!