Oatmeal Currant Walnut Cookies (A Fresh Take on Oatmeal Raisin)
Oatmeal cookies filled with sweet currants and toasted walnuts. A dairy-free twist on the cozy classic.
Ingredients
- 1/2 cup earth balance (1 stick) at room temperature
- 1/2 cup brown sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 3/4 cup flour sifted
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1/2 cup rolled oats
- 1/2 cup dried black currants
- 1/2 cup walnuts chopped up and toasted
- Maldon salt
Instructions
- Preheat oven to 350°.
- In the bowl of a stand mixer, cream together Earth Balance and brown sugar until lighter in color and fluffy, about 6 minutes. Scrape down the bowl a few times, to allow the mixture to incorporate. Add in the egg and vanilla and mix, once again scraping down the sides a few times, 4 minutes more.
- Add in sifted flour, baking soda, kosher salt and cinnamon. Mix until just incorporated, but don't over mix. Stir in oats, toasted walnuts and currants using a spatula to fold them in.
- If you have time, set the dough in the fridge for 10-20 minutes to allow for slightly thicker cookies. Scoop cookies onto 2 parchment lined baking sheets and bake for 10 minutes, rotating halfway through. They will look golden at the edges but slightly under on the top. Allow them to cool for a few minutes on the hot baking sheet before transferring to a cooling rack.
Notes
Make sure to toast your walnuts. This enhances the flavor and the texture of the cookies, no one wants to bite into a cookie with soggy walnuts.