Minoo shared two recipes in the South Arm Community Kitchen. One of the recipe is Oatmeal Cookies. For once, I thought I already have this recipe in chowtimes and I did not take photos of the individual steps. However, when I tried to look up for the recipe on chowtimes the next day, I found out that I had mistaken it for a different recipe which was Oatmeal, Raisin and Chocolate Chips Cookies that I had blogged before. So, here is the recipe without the steps in photos.
The Oatmeal Cookies are crispy which I like. You may substitute the currants with other dried fruit like raisins, dried sweetened cranberries, dried blueberries, etc. It has to be dried fruit as fresh or frozen fruit has too much liquid in them that will make the cookies soggy.
This cookies are great for after school snack. What is better than cookies with milk.
- 2/3 cup quick oats or old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, softened (1/2 stick)
- 1/2 cup packed light brown sugar
- 1 large egg white
- 1/4 teaspoon vanilla extract
- 1/4 cup currants
- Preheat oven to 375F.
- In a small bowl, mix oats, flour, baking powder, baking soda and salt.
- In a medium bowl, cream butter and sugar with an electric mixer. Beat in egg white and vanilla until blended. Stir in currants.
- Add dry ingredients and mix just until blended.
- Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing them about 2 inches apart. Bake for 9 to 10 minutes, or until the edges of the cookie turns brown.
- Set cookies sheet on a wire rack to cool for 5 minutes. Transfer cookies to rack and cool completely. Store in airtight containers at room temperature up to 3 days.
- This recipe makes 12 cookies.