Oatmeal-Chocolate Chip Cookies with Currants

Stir semisweet chocolate chips and dried currants into these cinnamon-scented oatmeal cookies.
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  • Level: Easy
  • Total: 1 hr 35 min (includes chilling and cooling time)
  • Active: 20 min
  • Yield: about 2 dozen cookies
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Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature

1/3 cup packed light brown sugar

1/3 cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg

1 cup all-purpose flour

1 cup old-fashioned rolled oats

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon fine salt

1 cup semisweet chocolate chips

1/2 cup dried currants

Directions

  1. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
  2. Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat on low speed until just combined. Stir in the chocolate chips and currants.
  3. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  4. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  5. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)