ORANGE CURRANT OATMEAL
COOKIES
Makes 30 to 36 cookies
Recipe by Becky Sue Wilberding
Inspired by the nostalgic iced oatmeal cookies we
all knew and loved as kids, these cardamom- and
cinnamon-spiced cookies are loaded with texture
and fl avor. Extra-thick old-fashioned oats are
whizzed in the food processor for an ultra chewy
bite and then studded with tart currants and
bright orange zest. The soft and chewy oatmeal
cookies are fi nished with a creamy, subtly sweet
orange glaze to balance out the spicy fl avors.
2 cups (200 grams) extra-thick
old-fashioned oats*
2 cups (250 grams) all-purpose fl our
1½ tablespoons (9 grams) orange zest
1 teaspoon (3 grams) fi ne sea salt
1 teaspoon (5 grams) baking soda
1 teaspoon (2 grams) ground cardamom
¾ teaspoon (3.75 grams) baking powder
½ teaspoon (1 gram) ground cinnamon
1 cup (227 grams) unsalted butter, softened
1 cup (220 grams) lightly packed light
brown sugar
½ cup (100 grams) granulated sugar
2 large eggs (100 grams), room temperature
2 teaspoons (8 grams) vanilla extract
1½ cups (192 grams) dried currants
Orange Icing (recipe follows)
- Preheat oven at 350°F (180°C). Line baking
sheets with parchment paper or nonstick
baking mats. - In the work bowl of a food processor, pulse
oats until coarsely chopped, 10 to 20 seconds.
Transfer to a large bowl; add fl our, orange
zest, sea salt, baking soda, cardamom, baking
powder, and cinnamon, whisking to combine.
Set aside.
3. In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and sugars at
medium speed until light and fl uff y, 3 to
4 minutes, stopping to scrape sides of bowl.
In a liquid measuring cup, whisk together eggs
and vanilla until combined. With mixer on low
speed, gradually add egg mixture.
4. Gradually add fl our mixture to butter
mixture in two to three additions, beating
until well combined. Stir in currants just until
incorporated. Using a 1½-tablespoon spring-
loaded scoop, scoop dough, and shape into balls
(31 grams). Place 2 inches apart on prepared
pans. Refrigerate overnight. (See Note.)
5. Bake until edges begin to brown and centers
appear slightly underdone, 10 to 12 minutes,
rotating pans halfway through baking. Let cool
on pans. (They will continue to cook and should
be crunchy around the edges with a warm
and chewy center.) Drizzle Orange Icing onto
cooled cookies, and gently spread just to edges.
Alternatively, dip top of cookies in Orange
Icing. Let icing set before serving.
*I used Bob’s Red Mill Extra Thick Rolled Oats.Note: You can also bake these cookies
immediately (without chilling dough), but your
cookies will not be as thick.ORANGE ICING
Makes about ¾ cup2¼ cups (270 grams) confectioners’ sugar
3 tablespoons (45 grams) fresh orange juice- In a small bowl, whisk together confectioners’
sugar and orange juice until smooth and
creamy. The glaze should run off whisk in a
smooth ribbon. If it’s too thick, add a bit more
orange juice, ½ teaspoon (2.5 grams) at a time.
If it’s too thin, add 1 tablespoon (7 grams)
confectioners’ sugar at a time until right
consistency is reached.
PRO TIP
Once scooped, this dough can be
refrigerated overnight or sealed in a
resealable plastic bag and frozen for up to
2 months. Bake them straight from freezer.
Baking time may require an extra minute
or so.