Meyer Lemon Currant 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.

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!

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.

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.

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Print Recipe

Meyer Lemon Currant Oatmeal Cookies

Author: Adrianna Adarme

Serving Size: 32 chewy oatmeal cookies

Ingredients

• 1 ½ cups all-purpose flour
• 2 cups dried black currants
• 1 cup 8 ounces unsalted butter, room temperature
• 1 ¾ cups light brown sugar
• 2 large eggs
• 1 ½ 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

Instructions

• 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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