Category: Desserts

1 1/2 cup Rolled oats

1/2 cup All-purpose flour

3/4 cup Firmly packed dark brown sugar

1/4 tsp Baking soda

1/4 tsp Salt

3 tbsp Plus 1 stick butter

1 large Egg

1/4 cup Heavy cream

1 tsp Pure vanilla extract

1/2 cup Dried currants, soaked in

2 tbsp Brandy (opt)

From "Cookies for Christmas," by Maria Robbins (St. Martin's Press, 1993, $6.95 paperback).



Heat oven to 350'F. In a large bowl, mix together the oats, flour, sugar, baking soda and salt. Melt the butter in a small, heavy saucepan over very low heat. In a small bowl beat the egg together with the heavy cream and vanilla extract. Stir in currants if using. Stir in melted butter. Stir the liquid ingredients into the oat-flour mixture and combine well. Drop by teaspoonfuls onto prepared cookie sheets, leaving at least 3" between each cookie. These will thin and spread out.



Bake 5-6 minutes, until lightly browned. Remove from oven and cool on cookie sheets for several minutes, until cookies hold their shape. With a spatula, carefully remove to a wire rack to cool completely. Store in an airtight container. Makes about 4 dozen.



From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip