In the world of cookies, oatmeal raisin cookies are not even in my top ten. Until now. If ever there was a recipe that could change that ranking it is this one. These yummy little morsels are a little slice of fall in a cookie. They have the warm note of nutmeg topped with the sweet creaminess of white chocolate. I didn’t even feel guilty eating one or five since I changed the recipe to contain a GF Flour combo. The oats are an added bonus for fiber and the currants are like hidden treasures.
This cookie is now in the top 15 of my all-time favorites. They are that good. You could swap out the currants and white chocolate for dried cherries and dark chocolate if you wanted to. So many different combos. Yummo!! You need to bake them…like today…
There’s a lot to choose from.
Celebrate the Feast!
Oatmeal Currant Drop Cookies
1 3/4 cups all purpose flour
( or substitute a GF blend)
1 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking soda
2 (3 oz) packages cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
1 large egg yolk
1 tsp vanilla extract
(for a more intense flavor you could use vanilla bean paste)
3 cups old-fashioned oats
1/2 cup dried currants
(or you could use dried cranberries or dried cherries)
1/2 cup chopped walnuts or pecans, toasted
6 (1 oz) squares white chocolate, melted
(if using dried cherries or cranberries you could substitute dark chocolate)
1. Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper. Set aside.
2. In a medium bowl, combine flour, nutmeg, salt, and baking soda.
3. In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Add brown sugar and beat until light and fluffy, about 3 minutes. Add eggs and egg yolk, beating well after each addition. Add vanilla, beating well. Reduce speed to low. Add flour mixture to butter mixture, beating until well combined. Add oats, currants, and walnuts, stirring just until combined. Drop by heaping tablespoons onto prepared baking sheets.
4. Bake until golden brown, 12 to 16 minutes. Remove from pans, and let cool completely on wire rack.
5. Pour melted chocolate into a pastry bag fitted with small round tip. Drizzle cookies with chocolate, if desired.
source: adapted from Taste of the South “Fall Baking 2013” issue
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