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Welsh Miners Cookies

Catherine Whitehead
Alastair Whitehead

  • 1 cup margarine, softened
  • 3 cups rolled oats
  • 1 cup sugar
  • ¾ cup flour, sifted

  • 1 tsp baking soda

  • ½ tsp ground cloves

  • ½ tsp cinnamon
  • ½ cup currants
  • ¼ cup milk

Preheat oven to 350°F. Grease cookie sheets. Cream margarine in a bowl to about the consistency of mayonnaise. Beat in sugar, then rolled oats, flour, baking soda and spices. Stir in milk and currants. Shape into balls. Place on sheets 3 inches apart. Flatten slightly by pressing with the bottom of a glass dipped in water. Bake for 12 to 15 minutes, or until golden. Cool on wire racks. Makes about 4 dozen cookies.

Tip: Baking for a shorter time gives soft chewy cookies. Baking longer makes them tender crisp. Experiment to find what you like best.