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Iced Orange Currant Oatmeal Cookies by Baking The Goods

Iced Orange Currant Oatmeal Cookies

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Inspired by the nostalgic iced oatmeal cookies we all knew and loved as kids, these cardamom and cinnamon spiced cookies are loaded with texture and flavor. Extra thick rolled oats are whizzed in the food processor for an ultra chewy bite, then studded with tart currants and bright orange zest. The soft and chewy oatmeal cookies are finished with a creamy subtly sweet orange glaze to balance out the spicy flavors.



Oatmeal Cookies

  • 2 cups extra-thick old-fashioned oats (- I used Bob's Red Mill brand)
  • 2 cups all purpose flour
  • 1 1/2 tablespoons orange zest
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon baking powder
  • 1 cup unsalted butter (- at room temperature )
  • 1 cup brown sugar (- lightly packed)
  • 1/2 cup granulated sugar
  • 2 large eggs (- at room temperature)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups dried currants

Orange Icing

  • 2 1/4 cups powdered sugar (- sifted)
  • 3 tablespoons fresh orange juice


Oatmeal Cookies

  1. In the work bowl of a food processor, pulse oats until coarsely chopped, 10 to 20 seconds. Transfer to a large bowl; add flour, orange zest, sea salt, baking soda, cardamom, baking powder, and cinnamon, whisking to combine. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. In a liquid measuring cup, whisk together eggs and vanilla until combined. With mixer on low speed, gradually add egg mixture, beating well after each addition.
  3. Gradually add flour mixture to butter mixture in two to three additions, beating until well combined. Stir in currants just until incorporated. Using a 1 1⁄2-tablespoon spring- loaded scoop, scoop dough, and shape into balls. Transfer the cookie dough balls to a lined baking sheet, close but not touching. Refrigerate for a 4 hours, preferably overnight. This helps the flavors meld and the cookies will keep their shape better when baked.
    Note: You can also bake these cookies immediately (without chilling dough), but your cookies will not be as thick.
  4. Preheat oven at 350°F. Line baking sheets with parchment paper or nonstick baking mats.
  5. Place cookies 2 inches apart on prepared pans. Bake until edges begin to brown and centers appear slightly underdone, 10 to 12 minutes, rotating pans halfway through baking. Let cool on pans. (They will continue to cook and should be crunchy around the edges with a warm and chewy center.)
  6. Drizzle Orange Icing (recipe follows) onto cooled cookies, and gently spread just to edges. Alternatively, dip top of cookies in Orange Icing. Let icing set before serving.

Orange Icing

  1. In a small bowl, whisk together powdered sugar and orange juice until smooth and creamy. The glaze should run off whisk in a smooth ribbon. If it’s too thick, add a bit more orange juice, 1⁄2 teaspoon at a time. If it’s too thin, add 1 tablespoon confectioners’ sugar at a time until right consistency is reached.


Once scooped, this dough can be refrigerated overnight or sealed in a resealable plastic bag and frozen for up to 2 months. Bake them straight from freezer. Baking time may require an extra minute or so.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes