Prep 15 mins
Cook 42 mins
Shaped in a soft mound rather than a flattened round. This recipe taken from the King Arthur Flour Cookie Companion is wonderfully soft and tender.
- Preheat the oven to 350°F Lightly grease ( or line with parchment) two baking sheets.
- In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy, then beat in the sour cream and vanilla. Stir in the currants and oats.
- In a seperate bowl, mix together the baking soda, cinnamon, salt and flour. Add this mixture a cup at a time to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 30 minutes.
- Using a medium cookie scoop drop the dough onto the prepared baking sheets. Bake the cookies for 12 minutes or until they're light brown. Remove them from the oven and transfer to a rack to cool.
These are sooooo good! I was looking for a recipe where the cookies are moist and cake like inside and these are perfect! I left out the currants and the walnuts since I am a purist when it comes to oatmeal cookies.
True to the name, these were really soft oatmeal cookies. Very different from the oatmeal cookie recipe I usually make. I love that they aren't loaded with sugar. I think I would add a little more cinnamon next time. Thanks for sharing the recipe.