Hey there, fellow baking enthusiasts!

If you’re looking for a cookie that’s chewy, a little bit sweet, and full of comforting flavor, you’re in for a treat. My dried currant oatmeal cookie recipe is a family favorite, passed down through the generations. It’s the cookie I always bake when I need a taste of home or want to share a little warmth with loved ones.

Why You’ll Love These Cookies

  • Super Simple: This recipe is straightforward, even for beginner bakers. No complicated techniques or fancy ingredients required!
  • Perfect Texture: These cookies strike the ideal balance between chewy and soft.
  • Bursting with Flavor: The combination of oats, cinnamon, and plump dried currants creates a symphony of deliciousness.
  • Healthier Choice: These cookies are made with whole grains and natural ingredients, so you can feel good about enjoying them.

Ingredients You’ll Need

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups old-fashioned oats
  • 1 cup dried currants

If you’re looking for high-quality dried currants to add a burst of flavor to these cookies, I highly recommend checking out the selection of dried currants in bulk offered by Sahara UK Foods. Their dried currants are incredibly fresh and flavorful, making them the perfect addition to this recipe.

Baking Instructions

  1. Preheat: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream: In a large bowl, cream together the softened butter and both sugars until light and fluffy.
  3. Beat: Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Mix: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold: Fold in the oats and dried currants.
  7. Scoop and Bake: Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  8. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips for the Best Cookies

  • Don’t Overmix: Mix the dough until the ingredients are just combined. Overmixing can lead to tough cookies.
  • Chill the Dough (Optional): If you have time, chill the dough for about 30 minutes before baking. This can help prevent the cookies from spreading too much.
  • Adjust Baking Time: Keep an eye on your cookies as they bake. The baking time may vary slightly depending on your oven.


These dried currant oatmeal cookies are a delicious treat that’s perfect for any occasion. Whether you’re packing them in a lunchbox, sharing them with friends, or enjoying them with a glass of milk, they’re sure to bring a smile to your face.

Let me know if you give this recipe a try, and don’t hesitate to share your own baking tips and tricks!

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