A few weekends ago the weather was absolutely perfect, in my world. It was warm and sunny during the day and I needed blue jeans and a sweatshirt to sit outside at night. I decided I was going to bake some cookies, a very rare occurrence during a New York summer when apartments are little sauna boxes. It had been a while since I had time to do something that time consuming and I was feeling lazy the day after my ride to Montauk.
I wanted oatmeal cookies, but I don’t like raisins in them, so I decided to replace them with the dried currants I had leftover from making yummy scones. I turned to good old Betty for my recipe and away we went. The cookies turned out great and stayed great for a week. They were the perfect chewy the way I like them and the currants worked fine. In fact, since I will definitely be making these again, I might decrease the amount of cinnamon to about half, to see if it brings out the current taste a bit more. It was pretty light, you knew they were there, but I would like a bit more flavor. It also makes me want to experiment with other dried fruits in cookies. Does anyone else have experience using other dried fruits in cookies?
about 3 dozen cookies
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3 cups quick-cooking or old-fashioned oats
- 1 cup all-purpose flour
- 1 cup dried currants
- Heat oven to 375°F.
- In large bowl or KitchenAid mixer, beat all ingredients except oats, flour and currants with electric mixer on medium speed, or mix with spoon.
- Stir in oats, flour and currants.
- On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.