Total Time
57mins
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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Lightly grease ( or line with parchment) two baking sheets.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

5 5

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.

5 5

Made for PAC fall 2008. These are very moist and delicious! I plan to make several ore batches to hopefully freeze ahead for cookie exchange. In my house cookies are hard to keep. 2 strong men. LOL I did not add the currants as I did not have any but will get them next time. In 1/2 did walnuts and 1/2 no nuts. I think I will do no nuts from now on due to allergies in some people (for exchange) Thank you PAC babies.

4 5

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.