- 3 cups old-fashioned rolled oats
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla bean paste or 1 teaspoon pure vanilla extract
- 1 cup dried currants
- In a medium bowl, whisk the oats with the cornstarch, cinnamon, cardamom and salt. In a large bowl, using an electric mixer, beat the butter with the sugar until pale yellow and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, scraping down the side of the bowl between additions, then beat in the vanilla. Beat in the dry ingredients just until combined and fold in the currants. Cover the bowl with plastic wrap and refrigerate the dough until chilled, about 20 minutes.
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. Bake the cookies in two batches: Scoop 2 tablespoon-size mounds of dough onto the prepared baking sheets, spacing them 2 inches apart; press them down with your palm. Bake in the upper and lower thirds of the oven for about 17 minutes, until the cookies are golden brown around the edges but slightly soft in the center; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool slightly, then, using a thin spatula, carefully transfer them to racks to cool completely. Repeat with the remaining dough.
The cookies can be stored in an airtight container for 2 days.