Oatmeal Currants Cookies

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.

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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

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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.

Oatmeal-Currant-Cookies-1In a small bowl, mix oats, currants, flour, baking powder, baking soda, and salt.
Oatmeal-Currant-Cookies-4Separate the egg.

Add a pinch of salt and the vanilla to the egg white.

Beat the egg white until stiff.

Oatmeal-Currant-Cookies-11In another bowl, cream butter and sugar with an electric mixer.
Oatmeal-Currant-Cookies-5Add the dry ingredients into the butter sugar mixture and mix well.
Oatmeal-Currant-Cookies-6Fold in the egg white to the mixture until just blended.
Oatmeal-Currant-Cookies-7Drop 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.

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