Thick and chewy oatmeal currant cookies. These delicious cookies come together quickly and are full of spice and rolled oats.

Irresistible Oatmeal Currant Cookies

These Irresistible Oatmeal Currant Cookies are one of my absolute favorites! They’re nice and chewy and full of spice. In addition, they include healthier add-in’s, including rolled oats, wheat germ, whole wheat flour, and Zante currants in lieu of regular raisins.  

This cookie recipe makes two dozen cookies. If you prefer, you can scoop and freeze half of the batter and bake from frozen any time. 

Oatmeal Currant Cookie BatterOatmeal Currant Cookies on Baking Sheet

If you’re a chocolate lover, you can also add chocolate chips or other varieties of dried fruit, such as cranberries.

Irresistible Oatmeal Currant Cookies

Irresistible Oatmeal Currant Cookies

4.6 stars (21 ratings)
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Yield: 24 Cookies
Prep: 15 minutes
Cook: 10 minutes
Additional Time: 5 minutes
Total: 30 minutes
Thick and chewy oatmeal currant cookies. These delicious cookies come together quickly and are full of spice and rolled oats.

Ingredients

  • ⅔ cup (11 tablespoons; 165g) unsalted butter softened
  • ¾ cup packed dark or light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (60g) unbleached all purpose flour
  • ¼ cup (30g) whole wheat pastry flour *or substitute with additional all-purpose flour
  • 1 tablespoon wheat germ
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • pinch ground cloves
  • 1½ cups old-fashioned rolled oats
  • ½ cup Zante currants

Instructions 

  • Preheat the oven to 350°F (175°C) with a rack in the center position. Line a half sheet pan or cookie sheet with parchment paper.
  • Combine the softened butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat over medium speed until light and fluffy, 2 to 3 minutes. Over medium speed, add the egg and vanilla and beat until incorporated.
  • In a separate bowl, whisk together the all-purpose flour, whole wheat pastry flour, wheat germ, baking soda, salt, and spices. Over low speed, slowly add the flour mixture to the batter until just incorporated. Scrape down the bowl as needed to ensure all of the ingredients are incorporated.
  • Over low speed, add the rolled oats and currants and mix until distributed evenly. Spoon 1-inch diameter rounds of cookie batter onto the lined sheet pan, leaving an inch or two between each cookie. leaving an inch or two between each cookie.  
  • Bake for 8 to 10 minutes, or until just beginning to brown slightly on the edges. Place cookie sheet on a rack and allow the cookies to cool on the pan for 5 to 10 minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.
Serving: 1serving, Calories: 91kcal, Carbohydrates: 15g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 74mg, Fiber: 1g, Sugar: 8g
Author: Laura / A Beautiful Plate
Course: Cookies and Bars
Cuisine: American