These cookies are incredibly good, definitely new favorites for your cookie jar, if they last that long.
By Patty Price
- ½ cup currants
- ¼ cup water
- Zest of 1 medium orange
- 1&1/2 cups rolled oats
- ½ cup all purpose flour
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon boiling water
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to375F.
- Center an oven rack.
- Line 2 baking sheets with parchment paper.
- Put currants and water in a small saucepan and warm over medium heat until the currants are plumped and water is absorbed, stir in the orange zest-set aside.
- Place the rolled oats into the bowl of a food processor and pulse until ground.
- Transfer the ground oats to a medium bowl and stir in the flour, salt and cinnamon.
- In the bowl of an electric stand mixer cream together the butter and sugars, scraping down a couple of times, until light and fluffy.
- In a small bowl mix together the baking soda and boiling water, stir this mixture into the butter mixture.
- Beat in the egg and vanilla extract.
- Stir in the dry ingredients and the plumped currants.
- Scoop the dough into small 1" balls and place about 2 inches apart on the parchment lined sheets.
- Bake for 8-10 minutes or until the middle of the cookies are still soft but the edges are dark brown.
- Cool on metal racks.
Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.