Melt butter in a large saucepan. Remove from heat to cool for a few minutes while you continue.
Combine dry ingredients in a medium bowl and stir.
Chop nuts and measure out dried fruit. Set aside.
Return to slightly cooled butter and add brown sugar and molasses*. (No need to transfer to a bowl. This cuts down on clean up.) Stir with a whisk (or spoon).
Add egg and beat lightly, until smooth. (If the butter is too hot, the egg will cook somewhat, so make sure it has cooled enough.) Stir in vanilla.
Add flour mixture to the saucepan and stir just until flour is incorporated.
Add nuts, oats, and currants. Stir well.
We recommend chilling the dough at least 60 minutes.
When ready to cook, preheat oven to 375°F. Lightly spray or rub oil onto baking sheet, unless it’s non-stick.
Scoop up a heaping tablespoon of dough, about 1-1/2 inches in diameter, and drop onto the baking sheet, or form into a ball. Place remaining dough in the refrigerator, while cookies bake.
Bake 10 minutes. Use your timer so you don’t forget about them! Keep in mind that they will continue to cook somewhat after being removed from the oven, so don’t overcook them if you want chewy cookies.
Cool cookies about 1 minute then transfer to a cooling rack (or a piece of parchment or wax paper) to finish cooling.