Ingrédients pour Orange Oatmeal Currant Cookies
- 1/2 cup currants
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- Unsalted Butter
- 1 1/2 cups granulated sugar
- 1 large whole egg
- 1 large egg yolk
- Vanilla Extract
- Light Corn Syrup
- Blackstrap Molasses
- 1/2 teaspoon salt
- Orange Rind
- Old Fashioned Oats
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orange Oatmeal Currant Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Orange Oatmeal Currant Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, combine 1/2 cup currants and 2 tablespoons warm water. Let stand for 10 minutes to plump.
- Drain currants well and set aside.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon ground nutmeg. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using a stand mixer until light and fluffy (about 3-5 minutes).
- Add 1 large whole egg, 1 large egg yolk, 1 teaspoon vanilla extract, 1/4 cup light corn syrup, 2 tablespoons molasses, 1/2 teaspoon salt, and the zest of 1 large orange. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the plumped currants and 1 1/2 cups rolled oats.
- Divide the dough in half. On a large sheet of parchment paper, shape each portion into a 14-inch long log, about 2 inches in diameter. Gently press to oval shape.
- Wrap each log tightly in parchment paper or plastic wrap and refrigerate or freeze overnight.
- When ready to bake, preheat oven to 350°F (175°C). Unwrap logs and slice into 1/2-inch thick ovals.
- Arrange ovals on prepared baking sheets, leaving some space between each cookie.
- Bake for 7-10 minutes, or until edges are lightly browned and centers are pale. Rotate baking sheets halfway through if baking unevenly.
- Let cookies cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Store cookies in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
7g
Carbs
3g
