Irresistible Oatmeal Currant Cookies Recipes

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OATMEAL CURRANT COOKIES



Oatmeal Currant Cookies image

I'm not a big fan of the oatmeal raisin cookie, but I love this cookie!!! Even if you like oatmeal raisin cookies this is a nice change!

Provided by E.A.4957

Categories     Drop Cookies

Time 30m

Yield 4 1/2 dozen

Number Of Ingredients 11

1 1/2 cups quick-cooking rolled oats
3/4 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup dried currant
1/2 cup walnuts (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Lightly grease baking sheets.
  • Toss the oats, flour cinnamon, and baking soda together in a bowl.
  • Cream the butter and both sugars together in a mixing bowl until light.
  • Beat in the egg and vanilla.
  • Then slowly beat in the dry ingredients, then the currants and walnuts.
  • Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
  • Bake until golden, about 10 minutes.
  • Leave the cookies on the baking sheets for 2 minutes, then transfer them to wire racks to cool.

Nutrition Facts : Calories 603.6, Fat 23.5, SaturatedFat 13.7, Cholesterol 101.3, Sodium 170.6, Carbohydrate 92.3, Fiber 4.4, Sugar 57.2, Protein 8.8

CURRANT AND SPICE OATMEAL COOKIES



Currant and Spice Oatmeal Cookies image

Provided by Sally Siegel

Categories     Cookies     Mixer     Dessert     Bake     Currant     Dried Fruit     Oat     Spice     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45 cookies

Number Of Ingredients 12

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

Steps:

  • 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.

IRRESISTIBLE OATMEAL CREAM PIES



Irresistible Oatmeal Cream Pies image

These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!

Provided by SavedByGrace

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 40m

Yield 15

Number Of Ingredients 16

1 cup butter, softened
¾ cup tightly packed dark brown sugar
½ cup white sugar
2 eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup cinnamon chips (such as Hershey's®)
2 cups confectioners' sugar
½ cup butter, softened
1 tablespoon heavy whipping cream, or more as needed
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
  • Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
  • Drop tablespoonfuls of dough onto ungreased baking sheets.
  • Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
  • Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
  • Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 60.8 g, Cholesterol 75.7 mg, Fat 24.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 15.1 g, Sodium 343 mg, Sugar 44.9 g

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