Ingredients:
- 1 1/2 cups quick cooking rolled oats
- 1/2 cup all-purpose flour
- 3/4 cup firmly packed dark brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 11 tablespoons butter
- 1 large egg
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 cup currants, soaked in 2 tablespoons brandy or orange juice, optional
Preparation:
Heat oven to 350°. In a large bowl, mix together the oats, flour, sugar, baking soda and salt; set aside. Melt the butter in a small saucepan over low heat. In a small bowl beat the egg together with the heavy cream and vanilla extract. Stir in soaked currants if using.Stir in melted butter. Stir the liquid ingredients into the oat-flour mixture and blend well. Drop by teaspoonfuls onto prepared cookie sheets. Cookies will spread, so leave at least 3 to 4 inches between each cookie.
Bake 5 to 6 minutes, until lightly browned. Remove from oven and cool on
cookie sheets for several minutes, until cookies will hold their shape.
With a spatula, carefully remove to a wire rack to cool completely.
Store in an airtight container.
Makes about 3 to 4 dozen cookies.
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