Crispy Cinnamon Vanilla Oatmeal Cookies with Plump Currants

1. Preheat Oven and Plump Currants

Preheat your oven to 375°F. Combine the currants and ¼ cup of water in a small saucepan and warm them until the water is fully absorbed.

2. Prepare Dry Ingredients

Process 1½ cups of rolled oats in a blender until finely ground. In a bowl, mix the ground oats with ½ cup of flour, ½ teaspoon of salt, and ½ teaspoon of ground cinnamon.

3. Cream Butter and Sugars

In a separate bowl, cream together 8 tablespoons of unsalted butter, 6 tablespoons of granulated sugar, and 6 tablespoons of dark brown sugar until the mixture is light and fluffy.

4. Dissolve Baking Soda

Mix 1 teaspoon of baking soda with 1 teaspoon of boiling water in a small bowl until the baking soda is dissolved. Stir this mixture into the creamed butter and sugar.

5. Combine Wet Ingredients

Beat in 1 egg and 1 teaspoon of vanilla extract into the butter and sugar mixture until everything is well combined.

6. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the plumped currants, ensuring they are evenly distributed throughout the dough.

7. Shape and Bake Cookies

Scoop the dough into 1-inch balls and place them on parchment-paper-lined baking sheets, spacing them about 2 inches apart. Bake the cookies for 8 to 10 minutes, rotating the baking sheets halfway through.

8. Cool and Serve

Let the cookies cool on the baking sheets to firm up slightly before transferring them to a wire rack to cool completely.