Oatmeal Raisin Cookies with Currants

Oatmeal cookies are so satisfying. When you think about all the oats and raisins it's almost easy to convince yourself they're healthier than other cookies, but who do you think you're kidding? I guess the oats probably do count, but there's just no such thing as a healthy cookie. Oh well!

You can use 1 cup of raisins instead of half raisins half currants, or switch them out for nuts or chocolate chips or toffee chips. Toffee chip oatmeal cookies are heavenly!

Oatmeal Raisin/Currant Cookies

3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
3/4 cup (1.5 sticks) butter, at room temperature
1 cup light brown sugar
1 large egg
1 tsp vanilla
1 tsp honey (optional)
3 cups rolled oats (not instant)
1/2 cup raisins
1/2 cup dried currants

Preheat the oven to 350º. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl and using a hand mixer, cream the butter until smooth. Add the egg, vanilla, and honey and beat to combine. Now add the flour mixture and beat until incorporated, then stir in the oats and raisins/currants/nuts/chocolate.

Use a tablespoon to scoop up portions of batter. Roll them into a ball in your hands before placing 2" apart on a cookie sheet. Press each cookie with the palm of your hand before baking, they should be about 1/2" thick, or a little thicker.
Bake for about 12 minutes or until browned around the edges. Let cool completely before removing from pans, or they will crumble beyond repair. If you do happen to destroy any while trying to get them off the cookie sheet, you can save them in a plastic bag in the freezer and use them as yogurt or ice cream topping. I always crumble a few.