These cookies, made with brown sugar, have a slightly softer texture than those made with granulated sugar. I like using currants for their flavor and also for their small size—they don’t need chopping. But you can use chopped raisins or chopped dried cranberries instead.
Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners (like Silpat brand) or with parchment.
Heat the butter, brown sugar, and cream in a medium saucepan over low heat, stirring often, until the butter melts and the brown sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the vanilla, cinnamon, and salt. Stir in the flour until incorporated and then stir in the oatmeal and currants. Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.
Bake the cookies until evenly light brown, about 10 minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.
Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely. Bake the remaining batter in the same way; the batter will have firmed up a bit, but that's fine.
Make Ahead Tips
The cookies will stay crisp and flavorful for a few days wrapped in waxed paper.
nutrition information (per serving):
sat fat g
Photo: Steve Hunter