Yield: 48 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Rolled oats |
| ½ cup | All-purpose flour |
| ¾ cup | Firmly packed dark brown sugar |
| ¼ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 3 tablespoons | Plus 1 stick butter |
| 1 large | Egg |
| ¼ cup | Heavy cream |
| 1 teaspoon | Pure vanilla extract |
| ½ cup | Dried currants, soaked in |
| 2 tablespoons | 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.