Follow along as we journey through the Fall Baking magazine one recipe at a time. First up, are these oatmeal-currant drop cookies, drizzled with white chocolate and a perfect way to kick off our Fall Baking series!
Yield: approximately 3 dozen cookies
Ingredients
1¾ cups all-purpose flour
¾ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon baking soda
2 (3-ounce) packages cream cheese, softened
¼ cup unsalted butter, softened
1½ cups firmly packed dark brown sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3 cups old-fashioned oats
½ cup dried currants
½ cup chopped walnuts, toasted
6 (1-ounce) squares white chocolate, melted
Directions
Preheat oven to 350°
Line 3 baking sheets with parchment paper. Set aside.
In a medium bowl, combine flour, nutmeg, salt, and baking soda.
In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Add brown sugar, and beat until light and fluffy, about 3 minutes. Add eggs and egg yolk, beating well after each addition. Add vanilla, beating well.
Reduce speed to low. Add flour mixture to butter mixture, beating until well combined. Add oats, currants, and walnuts, stirring just until combined. Drop by heaping tablespoons onto prepared baking sheets.
Bake until golden brown, 12 to 16 minutes. Remove from pans, and let cool completely on a wire rack.
Pour melted chocolate into a pastry bag fitted with a small round tip. Drizzle cookies with chocolate.
Notes from Happi Hostess:
(1) You can replace currants with raisins.
(2) You can use a small ziplock baggie to drizzle the chocolate.
(3) You can use a small ice cream scoop to drop cookies on baking sheets.
Happi Hostess Images, All Rights Reserved
Disclosure: recipe is not created by Happi Hostess. Recipe and directions, all rights reserved to Fall Baking magazine, published by Hoffman Media Publication.
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