Thursday, September 01, 2005
Currant and Cardamom Oatmeal Cookies
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup dried currants
1 2/3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) dark brown sugar
2 cups old-fashioned oats
Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.
Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.
Makes about 45 cookies.
Too Busy To Cook?
My notes: Very tasty cookie. However, either the currants I used (Sunmaid brand) weren't up to snuff or they didn't make much of a difference over raisins. Like the different blend of spices, but might like a chewier texture - these were chewy, but a little on the soft side. I can see this spice blend with Cook's Illustrated's chewy oatmeal cookie. Definitely worth further investigation.....