What makes these cookies crisp is the mixing together of baking soda and boiling water before adding them to the batter.

　　

Ingredients

makes 3 dozen cookies

　　1/2 cup currants

　　1/4 cup water

　　1 1/2 cups (6 ounces) rolled oats

　　1/2 cup flour

　　1/2 teaspoon salt

　　1/2 teaspoon ground cinnamon

　　8 tablespoons (1 stick) unsalted butter

　　6 tablespoons granulated sugar

　　6 tablespoons dark brown sugar

　　1 teaspoon baking soda

　　1 teaspoon boiling water

　　1 egg

　　1 teaspoon vanilla extract

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Put into a small saucepan: 1/2 cup currants, 1/4 cup water.

　　

Step 3

Warm over medium heat until the currants are plumped and the water is absorbed.

　　

Step 4

Measure into a blender and process until ground: 1 1/2 cups (6 ounces) rolled oats.

　　

Step 5

Transfer to a bowl and stir in: 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon.

　　

Step 6

In another bowl, cream together until light and fluffy: 8 tablespoons (1 stick) unsalted butter, 6 tablespoons granulated sugar, 6 tablespoons dark brown sugar.

　　

Step 7

In a small bowl mix together: 1 teaspoon baking soda, 1 teaspoon boiling water.

　　

Step 8

Stir this baking soda mixture into the butter mixture, then beat in: 1 egg, 1 teaspoon vanilla extract.

　　

Step 9

Stir in the dry ingredients and the currants.

　　

Step 10

Scoop the dough into 1-inch balls and put them on parchment-paper-lined baking sheets about 2 inches apart. Bake for 8 to 10 minutes. Rotate the baking sheets in the oven halfway through baking. When done they should be golden brown around the edges and soft in the center.

　　The Art of Simple Food