Currant and Spice Oatmeal Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 45 cookies
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground allspice
- 2 cups old-fashioned oats
- 3/4 teaspoon ground cardamom
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 2/3 cups all purpose flour
- Carbohydrate 15 g(5%)
- Cholesterol 19 mg(6%)
- Fat 5 g(7%)
- Fiber 1 g(3%)
- Protein 1 g(3%)
- Saturated Fat 3 g(14%)
- Sodium 59 mg(2%)
- Calories 104
Preparation 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.
Preparation 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.
