Oatmeal Chocolate Chip Cookies With Redcurrants
I made these last week as a little contribution to the Twookieparty, a twitter-based event where assorted Irish food bloggers got together in that virtual, Internet sense and baked their socks off.
Given that these involve chocolate chips and are based on an American recipe, they really do invite the term cookie. Crisp at the edge and chewy in the middle, they are adapted slightly from a recipe for Cherry Oatmeal Cookies in Cindy Mushet’s impressive tome, The Art And Soul Of Baking  – part of the hefty swag from last year’s IFBC .
The original recipe calls for dried sour cherries, but, having a lot of redcurrants at my disposal just now, I dried some to use here instead. You could also use dried cranberries or any other dried fruit that has a bit of tartness to it.
I can guarantee that I will be making these again very soon.
- 100g unsalted butter
- 50g granulated sugar
- 50g demerara sugar
- 50g dark muscovado sugar
- 1 large egg
- 1 tsp natural vanilla extract
- 125g plain flour
- 0.25 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp salt
- 90g porridge oats (rolled oats)
- 100g dried redcurrants (see below) or substitute dried cranberries or dried sour cherries
- 75g dark chocolate chips (or use a dark chocolate that you like, cut into 0.5cm chunks)
You’ll also need:
- 2 large baking sheets – mine were 40cm x 30cm
- Preheat the oven to 180C and line your baking sheets with parchment paper or grease them.
- Beat together the butter and the granulated, demerara and dark muscovado sugars until smooth and blended.
- Add in the egg and vanilla and beat well.
- Whisk together the flour, baking powder, baking soda and salt in a medium-sized bowl, then add the lot to the butter mixture and fold in gently, until just combined.
- Stir in the oats, dried fruit and chocolate chips.
- Scoop tablespoons of the mixture onto the baking sheets, leaving about 5cm between scoops.
- Bake for 10-14 minutes, preferably baking one sheet at a time and rotating the sheet after about 5 minutes, until crisp at the edges and still a little pale in the centre.
- Leave out the chocolate if you like (though why would you, really) or replace with white chocolate.
- Makes around 40 cookies or biscuits, as you prefer
One of the joys of having a generous redcurrant harvest is that I could afford to experiment with slow-roasting as a means of drying some of my redcurrants out. They lose a lot of volume in the process, but there really is a nice concentrated tartness to the end result.
You’ll also need:
- One or more baking trays – enough to hold the redcurrants in a single layer
- Preheat your oven to 110C
- Wash the redcurrants and drain on kitchen paper
- Spread the redcurrants in a single layer on your baking tray(s) and roast for about about an hour and a half or up to 2 hours, until darkened, shriveled but still a little bit juicy.
- Scrape from the baking trays and use for baking or add some to your breakfast cereal.
- 500g fresh redcurrants will yield around 75g dried redcurrants