Oatmeal Currant Cookies

1. Plump the Currants

In a small saucepan, combine the currants and water. Warm them gently until the currants plump up and the water is absorbed.

2. Prepare the Oat Mixture

Take the rolled oats and grind them into a fine powder using a blender. In a bowl, mix the ground oats with flour, salt, and cinnamon, stirring until well combined.

3. Cream the Butter and Sugars

Cream together the unsalted butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy.

4. Activate Baking Soda and Combine Wet Ingredients

Mix the baking soda with boiling water in a small bowl, then add this mixture to the creamed butter along with the egg and vanilla extract, stirring thoroughly until well combined.

5. Combine Wet and Dry Ingredients and Add Currants

Gradually incorporate the dry oat mixture into the wet ingredients, stirring until the dough forms. Gently fold in the plumped currants.

6. Bake the Cookies

Scoop the dough into 1-inch balls and place them on baking sheets lined with parchment paper, spacing them 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, rotating the baking sheets halfway through, until golden brown edges appear.

7. Cool the Cookies

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.