My friend and hiking partner Donna mentioned that she was going home after our hike to bake her favorite oatmeal cookies, a recipe from Alice Waters. Donna is a wonderful cook and I remember from previous year’s Christmas cookie exchanges that she always brings delicious cookies. Donna also happened to give me a copy of Alice Water’s ‘The Art Of Simple Food’ which has the recipe for these cookies. Intrigued -I can’t resist a good oatmeal cookie recipe, I went straight home and found the recipe. I also curiously checked my blog to see how many oatmeal cookie recipes I’ve posted. Not many, only two recipes for oatmeal cookies came up- Crispy Oatmeal Chocolate Chunk Cookies and Rolled Tropical Spelt Cookies, the latter one not really an oatmeal cookie. I would also like to add more chocolate chip cookies recipes. This past year I seemed to have jumped on the bar cookie bandwagon and neglected one of my favorites -drop cookies, especially the chocolate chip variety. That’s probably why I shared the Crispy Oatmeal Chocolate Chunk recipe-trying to play catch up in my neglected chocolate chip and oatmeal cookie recipe category with a kind of hybrid chocolate oatmeal cookie recipe.
But, that’s all behind me now. I’m proud to write that I’m back on track with this crispy oatmeal cookie recipe that was inspired by Donna and of course Alice Waters. These cookies are very good, definite favorites for the cookie jar, if they last that long. I plan to share them with my ‘littles’ when they come to visit this week, so for now they are sealed up in airtight containers that probably should have locks on them.
Adapted from The Art of Simple Food by Alice Waters.
- 1/2 cup currants
- 1/4 cup water
- Zest of 1 medium orange
- 1&1/2 cups rolled oats
- 1/2 cup all purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon boiling water
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to375F.
- Center an oven rack.
- Line 2 baking sheets with parchment paper.
- Put currants and water in a small saucepan and warm over medium heat until the currants are plumped and water is absorbed, stir in the orange zest-set aside.
- Place the rolled oats into the bowl of a food processor and pulse until ground.
- Transfer the ground oats to a medium bowl and stir in the flour, salt and cinnamon.
- In the bowl of an electric stand mixer cream together the butter and sugars, scraping down a couple of times, until light and fluffy.
- In a small bowl mix together the baking soda and boiling water, stir this mixture into the butter mixture.
- Beat in the egg and vanilla extract.
- Stir in the dry ingredients and the plumped currants.
- Scoop the dough into small 1" balls and place about 2 inches apart on the parchment lined sheets.
- Bake for 8-10 minutes or until the middle of the cookies are still soft but the edges are dark brown.
- Cool on metal racks.