The Softest Oatmeal Cookies

Directions

• Sift together flour, baking soda and cinnamon into a bowl. Set aside.
• Beat butter, salt, sugar and brown sugar on high until light and fluffy, for 5 minutes or so. Reduce speed to low and beat in egg and vanilla. Add flour mixture and mix on low for a minute or so until mostly combined. Add oats and currants and finish mixing on low until just combined. Do not overmix. Using a small (about 1 TBSP) ice cream scoop, scoop out 1-inch balls of cookie dough. Place them into a bowl, cover and refrigerate for at least an hour.
• When ready to bake, preheat the oven to 375F. Line a baking sheet with parchment paper. Take the cookies out of the fridge 10 minutes prior to baking.
• Place the cookies onto the prepared cookie sheets 1.5 inches apart. Dip a wet fork into 1 TBSP white sugar and very lightly press down each cookie. The emphasis is on very lightly – I don’t flatten mine all the way.
• Bake cookies in preheated oven until very lightly golden around the edges and the centers are mostly set. The baking time should be around 8-10 minutes. I find that just under 9 minutes works best – the cookies look a bit raw at that point but they will harden as they cool. I really don’t recommend going much past 9 minutes. Remove the cookies from the oven and cool directly on baking sheets for 5 minutes; then transfer to a wire rack to finish cooling completely.