Meyer Lemon Currant Oatmeal Cookies

Cookies, Desserts

Chewy Oatmeal Cookies

I so often dislike things that are similar or practically identical to things that I love. A few examples, my friends:

I dislike lipstick but love lip stain. (This one has grown on me.)

I dislike filing my nails (it feels weird) but love painting my nails. (I’m wearing this color right now.)

I dislike red roses but love spray roses. (Evidence that I’m a girl.)

I dislike raisins. Like, loathe raisins (golden raisins are excluded). But I just LOVE currants.

They’re the same but different. Black currants are cuter, tastier, sweeter, and teeny-tiny compared to big ol’ raisins.

Chewy Oatmeal Cookies

Out of all the cookie genres—fat and tall, crispy and thin, round and meaty—chewy is my total favorite.

Chewy is cool! Chewy is chic! Chewy is the new black!

Chewy Oatmeal Cookies

When I worked my office job, I’d be so tired when I got home but I always wanted to bake–it relaxed me (and still does), oddly enough! I recommend trying this.

While I don’t recommend a three-tier cake project, or even cupcakes (since there’s two recipes: frosting and the cake), these cookies are perfect for that post-work-I-need-to-relieve-stress recipe category.

Chewy Oatmeal Cookies

These cookies couldn’t be simpler to throw together.

Two bowls, a (somewhat) short list of ingredients, dough that comes together in 15 minutes and a quick bake time, makes these cookies super low-maintence.

These cookies are crunchy, tart, chewy with the right amount of sweet. Not too sweet. Not too sweet at all. And my favorite, a little salty.

Chewy Oatmeal Cookies

Meyer Lemon Currant Oatmeal Cookies

Serving Size: 32 chewy oatmeal cookies


  • 1 1/2 cups all-purpose flour
  • 2 cups dried black currants
  • 1 cup 8 ounces unsalted butter, room temperature
  • 1 3/4 cups light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons Meyer lemon zest, from 1 lemon
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon fine-grain sea salt
  • 3 cups old fashioned rolled oats


  • Preheat your oven to 350 degrees F.
  • In a medium bowl, mix together the all-purpose flour and black currants. If the currants are sticking together, be sure to break them apart and completely coat them in flour. Set the mixture aside.
  • In a large bowl, cream together the butter and brown sugar for about 2-3 minutes, until light and fluffy. Add the eggs, lemon zest, vanilla extract, baking soda and salt; mix until thoroughly combined. Fold in the oats until completely combined. Next, fold in the flour and currant mixture and mix until there are no longer any specks of flour.
  • Using a 2-inch cookie scooper, drop rounds of cookie dough onto a parchment-lined baking sheet, spacing the cookies about 2-inches apart and flattening each cookie slightly. Transfer the baking sheet to the oven and bake for 10-12 minutes, until the cookies' edges are lightly golden brown. Place the cookies on a cooling rack and repeat the baking process until you've baked through all of the dough. Cookies are good for up to 5 days in an airtight container.
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Leave a Reply

  • Reply Christina @ The Beautiful Balance January 28, 2013 at 12:03 am

    These look so divine it is ridiculous! I am obsessed with meyer lemons and always pick up more than I can use when I see them in store.

  • Reply Averie @ Averie Cooks January 28, 2013 at 12:22 am

    Meyer lemons rock and so do chunky oatmeal cookies with tons of texture and rather than raisins…currants. Mmmmm, I want one!

  • Reply Margherita January 28, 2013 at 2:43 am

    Talking about fantastic cookies…I love love love black currants, especially dried ones.
    This recipe goes next into my to-bake list!

  • Reply Little Kitchie January 28, 2013 at 3:56 am

    I am the SAME way! Hate raisins, love currants. These cookies look fabulous!

  • Reply Laura | My Little Gourmet January 28, 2013 at 4:53 am

    Wow, these look and sound delicious! I’m a big currant fan myself…will definitely have to try these.

  • Reply Abby @ The Frosted Vegan January 28, 2013 at 5:31 am

    I love baking after work to relieve stress! These look perfect, not too many dishes and not too much time to wait for them to be done! 🙂

  • Reply a farmer in the dell January 28, 2013 at 8:32 am

    I am obsessed with meyer lemons. This looks like the perfect breakfast. I love cookies for breakfast especially if there is oatmeal and currents involved. Yum!

  • Reply Kim V January 28, 2013 at 8:42 am

    Saving this recipe to Ziplist…I was looking for some other use for Meyer Lemons, other than lemony bars. Thanks!

  • Reply Michelle January 28, 2013 at 8:55 am

    I can only imagine what a three-tier cake would look like after a day at the office. Scary.

    These look so good!

  • Reply Leisa January 28, 2013 at 9:24 am

    YUM! There’s nothing more pleasant than the sweet-tart flavor of Meyer lemons–what a great way to enjoy that taste!

  • Reply Kait @ ChickadeeSays January 28, 2013 at 9:36 am

    These look so great! I spotted meyer lemons at whole foods the other day and decided I needed a recipe in mind before I bought them. Now I have one- thanks!

    xx Kait

  • Reply Wendy @ CookingQuinoa January 28, 2013 at 9:49 am

    These look fantastic! I’ve never actually baked with Meyer lemons before and I’m not sure why. Can’t wait to give these a try.

  • Reply Tina January 28, 2013 at 9:50 am

    Looks dope! Interesting combo of flavors. Can I use just lemons? Wound it taste different less lemony? Yes I agree chewy is sooo chic n the new black! Gosh I ❤ u!!!

  • Reply kim@hungryhealthygirl January 28, 2013 at 9:55 am

    I love currants too!! The lemon/oatmeal combo is genious!

  • Reply lynn @ the actor's diet January 28, 2013 at 9:56 am

    mmm i love me a low maintenance cookie! and i too am so over lipstick. i think i gave all my tubes to my mother in law?

  • Reply Emily@ Totes Delishy January 28, 2013 at 9:57 am

    Is it the brown sugar that makes the cookies chewy and white sugar that makes them crunchy? Or the baking temperature? I always wondered….

    • Reply Adrianna January 28, 2013 at 10:10 am

      Really good question! There are a few things that go into a cookie being chewy. Chewy cookies tend to have a higher ratio of wet to dry. And yes, you’re right! The sugar totally has something to do with it. The darker the sugar, the more chewy the cookie will be–it’s the molasses going to work! Hope this helps!

  • Reply Cindy B. January 28, 2013 at 10:00 am

    These look delicious, oatmeal cookies are my favorite!

  • Reply Jen January 28, 2013 at 10:05 am

    these look amazing. can’t wait to give them a shot.

  • Reply Kasha the FarmGirl January 28, 2013 at 10:44 am

    I heard once that eating oats helps increase supply when nursing… so I made (and ate) 2 batches of oatmeal cookies every week. These would have been a very welcome change 🙂

  • Reply this is lemonade January 28, 2013 at 10:44 am

    Love oatmeal cookies! Reminds me I must make my recipe again too! This looks really nice, lemon – a flavour that can’t be beat 🙂 Thanks for sharing!

  • Reply Ronja @ a dash of faith January 28, 2013 at 11:03 am

    These look great! I love black currants, and combining them with Meyer lemons sounds so delicious!

  • Reply Katie @ Blonde Ambition January 28, 2013 at 2:30 pm

    I was totally weary of this recipe because the currants looked like raisins and I am 100% with you on the hating of raisins thing! So I’m glad you cleared up that they are OK for raisin haters 🙂

    The added lemon makes this a really intriguing cookie! Nicely done, there’s an adjective I thought I’d never use to describe a cookie haha.

  • Reply Lynna January 28, 2013 at 3:01 pm

    I love a low maintenance cookie that is also delicious! 🙂 Plus, I love lemon.

  • Reply Janel Gradowski January 28, 2013 at 4:57 pm

    Your comment that these are a little salty sealed the deal with me! Now if only I had bought those meyer lemons I saw at the grocery store recently. I hope I can find some this week. I could use some baking stress reduction!

  • Reply Jayne January 28, 2013 at 6:47 pm

    This might just be going onto my mom’s Chinese New Year cookie table!

  • Reply joelle (on a pink typewriter) January 28, 2013 at 6:57 pm

    I don’t think I’ve ever had lemon in a cookie before! These just sound cozy and…. refreshing? I mean, meyer lemon = refreshing, so..

  • Reply Jocelyn (Grandbaby Cakes) January 28, 2013 at 7:19 pm

    Now this is a nice cookie. Meyer lemon and oatmeal is a really cool combo.

  • Reply cindy January 29, 2013 at 6:12 am

    I love a not-too-sweet dessert with a little salt…and I like currants, but hate raisins too. I just can’t get over it! I lluuurv that there’s lemon zest all up in these!

  • Reply erin @ yummy supper January 29, 2013 at 9:35 am

    Adrianna, I smile every time I come here for a visit…. “Chewy is the new black!” That’s my new fave quote. I’m with you – a good chewy oaty cookie = yum. Add some meyer lemons and currents and we are rockin’.
    Have a great week!

  • Reply Laura (Blogging Over Thyme) January 29, 2013 at 9:56 am

    Are these Zante currants?? I use them all the time and then I found out they are really made from grapes (thus are raisins, haha). I don’t see real dried currants very often in the states!

  • Reply Kitty January 29, 2013 at 6:30 pm

    These look pretty easy to make, I know what I’m making tomorrow night for dessert.

  • Reply SEJAL BOVENIZER January 30, 2013 at 10:40 pm

    These cookies look amazing and healthy! Can’t wait to pick a lemon off my tree and make these 🙂

  • Reply Bernadette @ Now Stir It Up January 31, 2013 at 11:54 am

    Lip stain is the best! So are currents. These look great. Sometimes there is nothing better than a good, chewy, oatmeal cookie.

  • Reply Laura February 3, 2013 at 7:42 pm

    What a different twist on oatmeal cookies! Love it!

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