OK back to the cookies. An odd combination of chewy and crispy with red currants throughout, they were a real hit. What cookies were left anyway, the first batch stuck to parchment paper but after I chilled the dough and ditched the parchment paper we were in business! So I left them out while I was steaming the dumplings and by the time we wanted cookies they had been snitched to death and one remained. Such is the life a good cook, right?
Currant Oatmeal Cookies
1/2 cup dried currants reconstituted in warm water and drained
1 cup softend butter
3/4 C sugar
3/4 C brown sugar
3 cups oatmeal
1 cup flour
1 cup coconut
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
3 tsp boiling water
2 tsp vanilla
cream the butter and the sugars together
in a separate bowl mix the oatmeal, flour, coconut, salt and cinnamon
in a small dish mix the baking soda and boiling water then add it to the sugar mix
beat the eggs and vanilla in to the sugar mixture
then stir in the flour mix making sure the dough gets well blended
gently stir in the drained currants
refrigerate for at least 30 minutes prior to baking
scoop by tbsp on to a ungreased cookie sheet
bake in 350 degree oven for 11-14 minutes until crispy brown around the edges, the center will still be soft
cool on the cookie sheet then gently remove to a cooling rack for further cooling
I don't know how to store these because they disappeared too fast. I would imagine it goes something like this: cool completely and keep in a sealed container and no your mouth does not count. Enjoy!
The finished product pre-party.
------UPDATE-----So Cate had a good question, were my currants fresh or dried? They were in fact fresh/frozen from last summer. To make them work in this recipe I simply dried them in the oven on low until they were semi dried. Some were crispy (not on purpose, I forgot about them) so I did, in fact, pop them in some warm water to plump them a bit. My reasoning behind drying them was this, I thought they would get crushed to a juicy death in cookie dough if they were thrown in fresh. They were actually just right in the cookies, chewy and tangy. So if you have fresh/frozen currants from you garden or dried store bought currants either version will work just fine in this recipe.