Today, Nestie BridgetMc is sharing her recipe for Oatmeal Orange Currant Cookies -- what a great way to kick off the week! Like Nestie BridgetMc, we love the crisp edges and soft, chewy centers of these cookies. We're also big fans of the brightness from the orange flavoring and the heartiness of the oatmeal. As far as we're concerned, these cookies are winners! What do you think, Nesties?

From Tartine, by Elisabeth Pruett and Chad Robertson

Makes: 80 2-inch cookies

Ingredients
1 1/2 cups (7 ounces) dried zante currants
2 cups (10 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg, freshly grated
1 cup (8 ounces; 2 sticks) unsalted butter, at room temperature
1 1/4 cups (8 3/4 ounces) sugar
1 large whole egg
1 large egg yolk
1 teaspoon vanilla extract
2 tablespoons light corn syrup
1 tablespoon blackstrap or other dark molasses
1/2 teaspoon salt
4 teaspoon orange zest, grated
1 1/2 cups (5 1/2 ounces) old-fashioned rolled oats

Directions
1. In a small bowl, combine the currants and warm water; cover and set aside for about 10 minutes until the currants are plumped. Drain well and set aside.
2. Sift together the flour, baking soda, and nutmeg into a mixing bowl and set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the whole eggs, egg yolk, vanilla, corn syrup, molasses, salt, and orange zest and beat until well mixed. Stir in the flour mixture, currants, and oats until well incorporated.
3. Divide the dough into 2 equal portions. Working on a large sheet of parchment paper, shape each portion into a log about 14 inches long and 2 inches in diameter. Gently press each log to give it an oval shape. Wrap tightly in parchment paper or plastic wrap and place in the refrigerator or freezer overnight.*
4. Preheat the oven to 350F. Line a baking sheet with parchment paper or a nonstick liner.
5. Unwrap the logs. Using a sharp knife, slice the logs into ovals about 1/4 inch thick. Arrange the ovals on the prepared baking sheets. Bake until the edges of the cookies are lightly browned but the centers remain pale, 7 to 10 minutes. You may bake both pans at the same time, but rotate them 180 degrees at the midway point if they are not baking evenly. Transfer the cookies to wire racks to cool. The cookies will be soft when they cool. They will keep in an airtight container at room temperature for up to 2 weeks.

*Nestie BridgetMc notes, "The recipe stressed the importance of being chilled overnight, but my dough was plenty chilled after a few hours in the freezer."

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-- Sara Hennessey

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