The Essential Soft Oatmeal Cookies (King Arthur Flour)

Pardeemom's Note:

Shaped in a soft mound rather than a flattened cookie, this cookie not only has great flavor, but it's also wonderfully soft and tender. If your taste runs to melt-in-your-mouth crumbly - rather than chewy, crisp or crunchy - this one's for you.

• Total Time: 12 mins
• Prep Time: 0 mins
• Cook Time: 12 mins

Ingredients:

Serves: 45

Yield: 45.0 cookies

• ½ cup unsalted butter
• 2 tablespoons vegetable oil
• 1 cup brown sugar
• 1 large egg , beaten
• 6 tablespoons sour cream (or yogurt)
• 2 teaspoons vanilla extract
• 1 cup raisins
• 2 cups rolled oats
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 ½ cups unbleached all-purpose flour
• 1 cup pecans , chopped (or walnuts)

Directions:

1. Preheat oven to 350. Line cookie sheets with parchment.
2. In a large bowl, cream together the butter, oil and sugar.
3. Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
4. Stir in the raisins and oats.
5. In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
6. Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
7. Bake the cookies for 12 minutes, or until they're golden brown.
8. Remove them from the oven and transfer to a rack to cool.

Reviews

[1019322]

did not love these. They were a bit too sweet and not oat mealy enough for me. They did bake up soft and cakey , I might try them again with a larger scoop and less sugar.