Saturday, December 5, 2015

A Variation on the Infamous Oklahoma Cookies


If you don't know the story behind these cookies, click to read about The Great Oklahoma Cookie Diss of 2003. These are, of course, not the same because - well - I can never make the same thing twice.

But, last weekend, when I was baking Lingonsyltgrottor and Drömmar for my Sju Sorters Kakor
and other cookies for the #FBCookieSwap, R kept asking when I was going to make the Oklahoma cookies again. He doesn't remember them, but he knows the story.

In an effort to distract D from my continued deception about Santa - yes! my almost 12-year-old still believes and I couldn't help myself from fanning those flames during dinner - I thought I'd bake the cookies tonight.

Two comments from the peanut gallery as they stuffed cookies into their mouths...

  • They didn't like these cookies? I can't believe it.
  • There's something wrong with these...they aren't big enough.



Ingredients makes approximately 4 dozen cookies

  • 4 C semisweet chocolate chips/morsels, divided in half
  • 2-2/3 C white whole wheat flour
  • 1 t baking soda
  • 1 t freshly ground sea salt
  • 1 C butter
  • 1-1/2 C organic raw turbinado sugar
  • 1 t pure vanilla extract
  • 3 large eggs
  • 1-1/2 C dried currants
  • 1 t ground cinnamon
  • 1-1/2 C raw sliced almonds


Procedure
Preheat oven to 375 degrees F. Melt 2 C chocolate in a double-boiler  over low heat.


Stir until smooth and remove from heat. Combine flour, baking soda, and salt in a medium bowl. Beat butter, sugar and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition. Fold in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 C of chocolate, currants, cinnamon, and nuts. Drop by rounded teaspoon onto silicone or parchment-lined baking sheets.


Bake for 8-10 minutes or until cookies are slightly puffed. Cool on baking sheets for 3 to 5 minutes. Remove to wire racks and cool completely. Enjoy!

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