Food For Thought - Oatmeal Pecan Cookies with Black Currants

Tart with just a subtle hint of sweetness, the black currants compliment the warm buttery

sweetness of the oatmeal cookie. I prefer to sprinkle in a few pecans. Their buttery and rich

flavor are the perfect accompaniment to the black currant and they also add a light crunch to this

delightful cookie.

Ingredients

• 1/2 Cup plus 6 Tbsp butter softened

• 3/4 Cup firmly packed brown sugar

• 1/2 Cup granulated sugar

• 2 Eggs

• 1 Teaspoon vanilla

• 1 1/2 Cups all-purpose flour

• 1 Teaspoon baking soda

• 1 Teaspoon ground cinnamon

• 1/2 Teaspoon salt

• 3 Cups uncooked old-fashioned oats

• 1 Cup dried black currants

• 3/8 Cup (6 Tablespoons) finely chopped pecans

Instructions

1. Heat oven to 350°F.

2. In large bowl, add butter and sugars. Mix on medium speed with mixer until creamy.

3. Add eggs and vanilla, mix well.

4. Add flour, baking soda, cinnamon and salt, mix well.

5. Add oats and black currant, mix well, add finely chopped pecans and gently mix.

6. Drop rounded tablespoonfuls of dough onto un-greased cookie sheets.

7. Bake 8 to 10 minutes or until light golden brown. Cool for one minute on cookie sheets