For dessert, Minoo made an Oatmeal Currants Cookies. This recipe is specifically for a gentleman participant in the Gilmore Park Church Community Kitchen who would love to learn to bake some simple cookies or muffins.
These Oatmeal Currants Cookies make a healthy treat for kids lunch boxes.
Ingredients
- 3/4 cup old-fashioned rolled oats or quick cooking 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
Source: this recipe is adapted from Lucie Costa, North Plank Road Tavern, Newburgh, New York
Prep time: 15 minutes; Baking time: 10 minutes per batch
Makes 12 cookies
Instructions
Preheat oven to 375F.
 In a small bowl, mix oats, currants, flour, baking powder, baking soda, and salt. |
 Separate the egg.
Add a pinch of salt and the vanilla to the egg white. Beat the egg white until stiff. |
 In another bowl, cream butter and sugar with an electric mixer. |
 Add the dry ingredients into the butter sugar mixture and mix well. |
 Fold in the egg white to the mixture until just blended. |
 Drop heaping tablespoons of dough (an ice-cream scoop is recommended for consistent size) onto an parchment lined baking sheet, spacing them about 2 inches apart.
Bake in the 375F preheated oven for 9 to 10 minutes. Set cookie sheet on a wire rack to cool for 5 minutes. Transfer cookies to rack and cool completely. Store in an airtight container at room temperature for up to 3 days. |