Makes 18 to 20
Ingredients
- 1/2 cup whole-wheat flour (spooned and leveled)
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1 teaspoon baking powder
- 1/3 cup vegetable oil
- 2/3 cup packed dark-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup rolled oats (not quick-cooking)
- 1/2 cup dried currants or raisins
Directions
- Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
- In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
- Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
- Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.
