Soft Oatmeal Cookies
photo by Shelby Jo
- Ready In:
- 57mins
- Ingredients:
- 13
- Yields:
-
40 cookies
- Serves:
- 40
ingredients
- 1⁄2 cup unsalted butter
- 2 tablespoons vegetable oil
- 1 cup brown sugar
- 1 large egg, beaten
- 6 tablespoons sour cream
- 2 teaspoons vanilla extract
- 1 cup currants
- 2 cups rolled oats
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 1⁄2 cups all-purpose flour
- 1 cup chopped walnuts
directions
- 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.
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Reviews
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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.
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These cookies are so moist and soft! I substituted whole wheat flour for the all-purpose flour and almonds for the walnuts. The amount of cinnamon is perfect. I made these for my mother for Christmas, and she absolutely loved them! Cookies need to be refrigerated if not eaten within a week. Also, they freeze really well in sandwich bags (three cookies per baggie) wrapped in aluminum foil. Thank you Grandpa & Grandma Williams!
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Tweaks
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These cookies are so moist and soft! I substituted whole wheat flour for the all-purpose flour and almonds for the walnuts. The amount of cinnamon is perfect. I made these for my mother for Christmas, and she absolutely loved them! Cookies need to be refrigerated if not eaten within a week. Also, they freeze really well in sandwich bags (three cookies per baggie) wrapped in aluminum foil. Thank you Grandpa & Grandma Williams!
RECIPE SUBMITTED BY
Recently married and my bride and I both love to cook and to eat. We are both retired and we live on a rural road near a small town the Southern Tier of New York State.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">