3/4 cup all-purpose unbleached flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
11/2 cups quick-cooking oats
1 stick (8 tablespoons) unsalted butter (preferably European Style) at room temp
1 egg
1 teaspoon vanilla extract (a little more doesn’t hurt)
1/4 cup chopped walnuts
1/2 cup dried currants
Preheat oven to 350°F at least half an hour before baking.
In a bowl, toss flour, cinnamon, oats and baking soda together. Set aside.
In the bowl of an electric mixer, cream butter and sugars together on medium-high speed til light. Add egg and vanilla and beat til incorporated. Turn mixer speed to low and slowly add the dry ingredients, about a third at a time. Remove bowl from mixer and gently stir in the walnuts and currants by hand.
Drop batter by rounded teaspoonfuls onto greased cookie sheets, 2 inches apart. Bake until golden brown, about 10 minutes, turning the sheets back to front once during baking. (If you are baking two sheets at a time, switch them from top to bottom halfway through baking.) Leave the cookies on the sheets for a minute or two before transferring them to wire racks to cool.
Wrap in tin foil, then store in sealed plastic bags or airtight containers.
Makes about 4 dozen cookies
Adapted from “The New Basics Cookbook”