A fresh take on the classic oatmeal cookie from the new Tartine Cookbook

When Lisa gave me the opportunity to review a cookbook or two I jumped at the chance. I have always wanted to do this!

I have had a lot of fun looking at just-released cookbooks (one more review coming next month). The new Tartine cookbook (a classic baking book from an established San Francisco area bakery that has been given a refresh for a new generation with plenty of gluten-free options) by Elisabeth Prueitt and Chad Robertson, is beautifully photographed and full of innovative recipes.

But, heads up, the recipes are not for beginner bakers or anyone time-strapped. The book is beautifully photographed and has been a welcome addition to my coffee table and looking through it has given me ideas for how to incorporate new flavours into old stand-by recipes. I also appreciated the fact that the authors list the ingredients in grams and ounces which I find a time saver (for those of us with kitchen scales).

In the spring when I have a bit more time I will tackle the brioche recipe and some of the elaborate cakes, such as the Russian Napoleon cake. For now I wanted a recipe that would pack a punch, be time-efficient, and would also be useful in the lunch box and for snacks on the go. This recipe fit the bill.

I Pemberton-ised it by using dehydrated Saskatoon berries instead of currants, and also healthified it by reducing the sugar and using whole-grain sprouted spelt flour instead of all-purpose wheat flour. I also swapped out nutmeg for cinnamon as I am not a nutmeg fan. I also changed the method a bit and baked them straight after mixing, whereas the authors recommend refrigerating the dough first. I think the cookies were delicious and the extra step was not necessary. Less time = enjoying cookies sooner! I also appreciate the fact that these cookies are nut-free and therefore suitable for nut-free schools.

I hope these will be a hit in your home for these snowy winter days.

Orange-Oatmeal Currant Cookies:

(yield: 3 dozen cookies)


1 cup currants or dehydrated saskatoon berries

285 grams spelt flour

½ tsp baking soda

½ tsp cinnamon

225 grams unsalted butter

1 cup granulated sugar

1 large Pemberton egg

1 Pemberton egg yolk

2 tbs light corn syrup

1 tbs molasses

3 tsp orange zest

½ tsp salt

1 2/3 cup rolled oats


Whisk flour, baking soda and cinnamon together in bowl.

In stand mixer fitted with paddle attachment, mix butter until it is fluffy and light. Add sugar and mix until well blended. Add all other ingredients except oats and currants and blend well. Add flour mixture, oats and saskatoon berries/currants. Mix until well blended.

Preheat oven to 350F.

Place tablespoons of dough (use a spring-loaded ice-cream scoop for a professional look) onto a parchment-lined cookies sheet. Bake 12 minutes. Check for doneness after 10 minutes. Every oven varies in temperature. Cool and enjoy!