• Nancy Silverman

Chewy Oatmeal Raisin & Black Currant Cookies

Updated: Aug 17, 2020


  • 1 cup unsalted butter

  • 1 cup packed brown sugar

  • 2 eggs

  • 1 TBSP pure vanilla extract

  • 1 TBSP molasses

  • 1 and 1/2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 and 1/2 tsp cinnamon

  • 1/2 tsp salt

  • 3 cups large flake rolled oats

  • 3/4 cup raisins

  • 1/4 cup dried black currants

  • 1/4 cup unsweetened shredded coconut


  • Makes 26-30 cookies.

  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper. Set aside.

  • Cream the butter and brown sugar together by hand or with a mixer on medium speed until smooth. Add the eggs and mix until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix until combined. Set aside.

  • In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix just until combined. Mix in the oats, raisins, and currants. Dough will be thick, yet very sticky.

  • Roll balls of dough (about 2 TBSP of dough per cookie) and place 2 inches apart on the baking sheets. Sprinkle each ball of dough with a pinch of shredded coconut. Bake for 12-14 minutes until lightly browned on the sides. (Note: the centers will look very soft and under-baked.) Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Recipe adapted from: https://sallysbakingaddiction.com/soft-chewy-oatmeal-raisin-cookies/

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