Simple Sundays | White Chocolate Chip and Currant Oatmeal Cookies
It happened around the time that little girls decked out in green uniforms and sashes were knocking door to door. The big cookie craving began. Starting with my husband, the first request came. Well, actually, it was technically a statement. “You haven’t made oatmeal cookies…
It happened around the time that little girls decked out in green uniforms and sashes were knocking door to door.
The big cookie craving began. Starting with my husband, the first request came. Well, actually, it was technically a statement.
“You haven’t made oatmeal cookies in a while,” he mentioned.
I understood what his observation really meant.
My daughter was a little more direct.
“Can you make oatmeal cookies, Mom?”
Between their requests and images of Samoas and Thin Mints inundating my Facebook feed, my inner cookie monster began demanding: ME WANT COOKIE.
These White Chocolate Chip and Currant Oatmeal Cookies were several iterations my daughter and I made over the course of that week, and these were the ones that we devoured the quickest. Chewy and soft, the edges just crisp, the white chocolate chips gooey with each bite, the little currants tiny punctuation marks studded throughout – they were our favorite of the bunch. With our mini cookie labs, the Girl Scout cookie craze actually came and went, and for the first time that I can remember, we don’t have a single Thin Mint in the house. But, as you can see, it worked out just fine. There’s always next year.
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White Chocolate Chip and Currant Oatmeal Cookies
Better make a double batch. These chewy White Chocolate Chip and Currant Oatmeal Cookies will disappear before your eyes.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup dark brown sugar, firmly packed
- 1 large eggs
- 1 teaspoons vanilla
- 1 1/2 cups oats
- 1/2 cup dried currants
- 1/2 cup white chocolate chips
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large bowl or in the bowl of an electric mixer, beat the butter for about 2 minutes or until light and fluffy. Add the sugars, beating until combined, then add the eggs and vanilla. Mix until combined.
Add the flour mixture to the egg mixture, stirring until just combined. Stir in the oats, currants and white chocolate chips, taking care not to over stir.
Use a small ice cream scoop or medium cookie scoop (about 1 1/2 tablespoon size) to scoop dough and drop onto the baking sheet at least three finger widths apart. Bake for 10 minutes, or until the edges are crispy and the cookie is golden.
Remove from the oven and let it cool on the baking sheet – it will firm up as it cools. Transfer to a cooling rack to cool completely.
Enjoy warm or store after cooling completely in an air tight container at room temperature.
Adapted from Oatmeal Raisin Cookies via Food.com.
Comments
COOKBOOK
I was thrilled to find this recipe on Pinterest.what type of oats did you use in the recipe quick cooking or old fashioned. Do you think there would be any difference in this recipe. And lastly can you freeze these cookies.
Looking forward to your response
Hi Marsha! I used rolled oats (old-fashioned oats) in this recipe. I avoid baking with quick cooking oats because the texture is different.
Regarding freezing, the cookie dough can be portioned out and then frozen until you are ready to bake; you may have to add a few extra minutes to the bake time.
If you are thinking of freezing the cookies after baking, while I have not tried it with this particular recipe, you can certainly give it a try! Just be sure to cool the cookies completely before storing it in an air tight container.
I hope this helps!
-Liren
I love oatmeal cookies and the mix of currants and white chocolate sounds amazing. I am definitely going to be making these soon!
These are amazing!
Thanks, Jocelyn!! xo
MMMMMmmmm! Yes, please! My inner cookie monster is very excited right now!