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.
Preheat oven to 350. Line cookie sheets with parchment.
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 raisins and oats.
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.
Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
Bake the cookies for 12 minutes, or until they're golden brown.
Remove them from the oven and transfer to a rack to cool.