Well, tried the Oatmeal Currant Cookies today and they turned out perfect. So here's the recipe. Of course, you can replace the currants with raisins, I just used the currants because my husband loves currants.
Oatmeal Currant Cookies
Simmer currants and water over medium heat until currants are plump, about 15 minutes. Drain currants, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Heat oven to 400°. Mix thoroughly the shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop by rounded teaspoonfuls, about 2 inches apart, on ungreased baking sheet. Bake 8 to 10 minutes or until light brown.
Oatmeal Currant Cookies
2 cups Sunmaid Zante Currants
2 cups water
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cup Heartland's Finest Performance Blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp cloves
2 cups Bob's Red Mill Whole Grain Rolled Oats
2 cups water
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cup Heartland's Finest Performance Blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp cloves
2 cups Bob's Red Mill Whole Grain Rolled Oats
Simmer currants and water over medium heat until currants are plump, about 15 minutes. Drain currants, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Heat oven to 400°. Mix thoroughly the shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop by rounded teaspoonfuls, about 2 inches apart, on ungreased baking sheet. Bake 8 to 10 minutes or until light brown.
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