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Meyer Lemon Currant Oatmeal Cookies

Servings: 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.