White Chocolate Chip and Currant Oatmeal Cookies
- 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
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.