What makes these cookies crisp is the mixing together of baking soda and boiling water before adding them to the batter.
Recipe information
Yield
makes 3 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Put into a small saucepan: 1/2 cup currants, 1/4 cup water.
Step 3
Warm over medium heat until the currants are plumped and the water is absorbed.
Step 4
Measure into a blender and process until ground: 1 1/2 cups (6 ounces) rolled oats.
Step 5
Transfer to a bowl and stir in: 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon.
Step 6
In another bowl, cream together until light and fluffy: 8 tablespoons (1 stick) unsalted butter, 6 tablespoons granulated sugar, 6 tablespoons dark brown sugar.
Step 7
In a small bowl mix together: 1 teaspoon baking soda, 1 teaspoon boiling water.
Step 8
Stir this baking soda mixture into the butter mixture, then beat in: 1 egg, 1 teaspoon vanilla extract.
Step 9
Stir in the dry ingredients and the currants.
Step 10
Scoop the dough into 1-inch balls and put them on parchment-paper-lined baking sheets about 2 inches apart. Bake for 8 to 10 minutes. Rotate the baking sheets in the oven halfway through baking. When done they should be golden brown around the edges and soft in the center.
