Step 1

Preheat the oven to 350°F (175°C) with a rack in the center position. Line a half sheet pan or cookie sheet with parchment paper.

Step 2

Combine the softened butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat over medium speed until light and fluffy, 2 to 3 minutes. Over medium speed, add the egg and vanilla and beat until incorporated.

Step 3

In a separate bowl, whisk together the all-purpose flour, whole wheat pastry flour, wheat germ, baking soda, salt, and spices. Over low speed, slowly add the flour mixture to the batter until just incorporated. Scrape down the bowl as needed to ensure all of the ingredients are incorporated.

Step 4

Over low speed, add the rolled oats and currants and mix until distributed evenly. Spoon 1-inch diameter rounds of cookie batter onto the lined sheet pan, leaving an inch or two between each cookie. leaving an inch or two between each cookie.

Step 5

Bake for 8 to 10 minutes, or until just beginning to brown slightly on the edges. Place cookie sheet on a rack and allow the cookies to cool on the pan for 5 to 10 minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.