Cinnamony Oatmeal Raisin & Currant Cookies

These mouth watering cookies are courtesy of our friend Loren. We love seeing (and more importantly tasting) the amazing things she makes with our freshly ground spices!

INGREDIENTS:
- 3 cups Old-Fashioned Rolled Oats
- 1 cup PLUS 2 Tbs. All-Purpose Flour
- ½ cup Wheat Germ
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. Rose & Ruth’s Saigon Cinnamon
- ½ tsp. Salt
- 1 cup of Golden Raisins (stuffed)
- ½ cup Currants
- 1 cup (2 sticks) Unsalted Butter (room temperature)
- 1 cup Sugar
- 1 cup Light Brown Sugar (packed)
- 1 tsp. Vanilla
- 2 large Eggs

DIRECTIONS:
- Preheat the oven to 400 degrees.
- Combine the oats, flour, wheat germ baking soda, baking powder, salt, and Rose & Ruth’s
- Saigon Cinnamon. Set aside.
- Combine the raisins and currents in a bowl. Set aside.
- Cream the butter, sugar, and brown sugar on medium speed until light and fluffy (5 minutes).
- Mix in the eggs and vanilla until smooth.
- On low, add the oat mixture until just combined. Mix in the raisins and currants. This dough is thick.
- Scoop dough onto parchment. I use a 1 ½ inch scoop. Flatten slightly.
- Bake for 10 - 12 minutes until golden and just set.

 Rose & Ruth’s Saigon Cinnamon and wheat germ makes this my favorite Oatmeal Raisin
Cookie recipe. The blend of Raisins and Currents make each bite filled with a touch of fruit goodness. Of course any dried fruit will work. In my opinion this cookie tastes like a healthy dessert.
Suggestions: Make an ice cream sandwich with these cookies. You won’t be disappointed!
Need a chocolate fix? Add mini chips instead of currants.

~Loren Katsakos
Boonton, NJ