dark brown sugar, firmly packed
Heat oven to 350 degrees.
In a large bowl, mix together the oats, flour, sugar, baking soda and salt.
Melt the butter in a small, heavy saucepan over very low heat.
In a small bowl beat the egg together with the heavy cream and vanilla extract.
Stir in currants if using.
Stir the liquid ingredients into the oat-flour mixture and combine well.
Drop by teaspoonfuls onto prepared cookie sheets, leaving at least 3" between each cookie.
These will thin and spread out.
Bake 5-6 minutes, until lightly browned.
Remove from oven and cool on cookie sheets for several minutes, until cookies hold their shape.
With a spatula, carefully remove to a wire rack to cool completely.
Store in an airtight container--makes about 4 dozen.
The currants may be soaked in 2 tablespoons of brandy as an option.