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Orange-Oatmeal-Currant Cookies

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“Tartine Bakery, San Francisco, CA”
1hr 25mins
80 cookies

Ingredients Nutrition


  1. In a small bowl, combine the currants and warm water to cover; set aside for about 10 minutes until the currants are plumped; drain well and set aside.
  2. In a mixing bowl, sift together the flour, baking soda, and nutmeg; set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat the butter on med-high speed until light and creamy.
  4. Slowly add in the sugar and mix on medium speed until light in color and fluffy.
  5. Stop the mixer and scrape down sides of bowl with a rubber spatula as needed.
  6. Add in the whole egg, egg yolk, vanilla, corn syrup, molasses, salt, and orange zest; beat until well mixed.
  7. Stir in the flour mixture, currants, and oats until incorporated.
  8. Divide the dough into 2 equal portions.
  9. Working on a large sheet of parchment paper, shape each portion into a log about 14 inches long and 2 inches in diameter.
  10. Gently press each log to give it an oval shape.
  11. Wrap tightly in parchment paper or plastic wrap and place in the refrigerator or freezer overnight.
  12. Preheat oven to 350°; line a baking sheet with parchment paper.
  13. Unwrap logs; using a sharp knife, slice the logs into ovals about ¼ inch thick.
  14. Arrange the ovals on the prepared baking sheet; bake 7-10 minutes, until the edges are lightly browned but the centers remain pale.
  15. You may bake both pans at the same time, but rotate then 180 degrees at the midway point if they are not baking evenly.
  16. Transfer the cookies to wire racks to cool.
  17. The cookies will be soft when they cool; they will keep in an airtight container at room temperature for up to 2 weeks.

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