Using two spoons, one to scoop and one to scrape (a cookie scoop works great too), fill a baking sheet, shaping the dough a bit to make round, leaving room for the cookies to spread a little.īake for 10 – 13 minutes – but do watch the first tray carefully, the time seems to vary from batch to batch and depends much on whether baking on non-stick cookie sheets, silicone mats or on parchment. With the mixer or a wooden spoon, stir in the oatmeal and currants, raisins or Raisinets. With a spoon, lightly combine them on top, still without incorporating. If you prefer, mix these ingredients separately in a bowl, then use the mixer to combine with the butter mixture.) Add the flour, cinnamon, soda and salt to bowl without mixing into the butter mixture. (Caution: What follows is an unorthodox but mixing shortcut. Add the egg and vanilla and combine well. In a mixing bowl, cream the butter and sugars well with an electric mixer, but don't overmix, you don't want to add so much air that the cookies will 'fluff up and then fall' in the oven. 1 cup (140g) currants (my favorite) or raisins (traditional) or Raisinets (wonderful!).1-1/4 cups (115g) oatmeal (old-fashioned or quick, not instant).1 cup all-purpose flour, fluffed to aerate before measuring or 125g.1 tablespoon (yes, tablespoon!) vanilla.1/2 cup (1 stick, 113g) butter, room temperature (see ALANNA’s TIPS).

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