Adapted from The New Basics Cookbook
** Replacing 1/4 cup of the flour with minced pumkin seeds and almonds works beaUtifully
** Omit the white sugar and use 1 cup of brown sugar for just the right sweetness
1 1/2 cups quick-cooking rolled oats
3/4 cup unbleached all-purpose flour
1/2 tsp ground cinnamon (optional)
1/2 tsp baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1/2 cup dried currants (or chopped bitter sweet chocolate)
Preheat the oven to 350 F (180 C). Lightly grease 2 baking sheets a
Toss the oats, flour and baking soda together in a bowl.
Beat the butter and sugars together in a bowl until fluffy. Add the egg and vanilla and mix well. Fold in the dry ingredients and currants.
Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets and bake until golden about 10 mins. Leave the cookies on the baking sheets for 2 mins, then transfer them to wire racks to cool.
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