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
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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