These special oatmeal cookies are a favorite of Frick Pastry Chef, Chase Goumas.
yields about 60 small (1oz) cookies or 24-30 large)
- ½ lb unsalted butter, room temperature
- ½ cup sugar
- 1 cup light brown sugar (lightly packed)
- 2 large eggs
- 1 Tablespoon Vanilla Paste (or one vanilla bean, scraped + 2 teaspoons of vanilla extract)
- 2 tablespoons Ginger Puree
- 3 cups All Purpose Flour
- 1 teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Ground Ginger
- 1 ½ cups Dried Black Currants
- 2+ cups Apple Cider
- 1 ¼ cup Rolled Oats
- Put Black Currants in a medium saucepan, cover with Apple Cider and heat until simmering. Turn off heat, let sit for 5-10minutes before straining off any excess cider. Spread Currants out on a flat surface and set aside to cool either in the fridge or at room temp
- Put the room temp Butter, White and Brown Sugar into the bowl of an electric stand mixer fitted with the Paddle Attachment and beat for 5 minutes, starting on low and increasing speed to medium until everything is incorporated. Scrape down the bowl with a flexible spatula and return mixer to medium speed, increasing to full speed until mixture is light and fluffy (probably another 5 min).
- Scrape bowl one more time, turn mixer to medium-low speed and add your eggs one at a time, fully incorporating before adding the next. Add Vanilla and Ginger pastes in separate additions, increase speed to medium-high and beat for 3-5 more minutes, turn off mixer.
- In a separate bowl, whisk together dry ingredients (flour, salt, baking soda, cinnamon and ginger powder) and add to wet ingredients in two additions, turning mixer to low after each time.
- Add Currants, mix on low to incorporate, repeat with Rolled Oats. Once all ingredients are distributed evenly, scrape onto plastic wrap, wrap tightly and leave in fridge to set up for at least 4 hours, I let mine sit overnight to develop flavor.
- When ready to bake, set oven to 350 degrees (325 for Convection). Scoop cookies onto a Parchment-lined baking sheet, and bake for 12-14 minutes, rotating tray once halfway through.
(tips: if you have time, chill the scooped cookies one more time before baking. They can also be scooped ahead of time, stored in fridge or freezer (wrap tightly) until ready to bake. The butter should be as cold as possible when they go in the oven to prevent spreading)