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Ingredients
| unsalted butter: 1/2 cup |
| vegetable oil: 2 Tbl |
| light brown sugar (packed): 1 cup |
| eggs: 1 (large//beaten) |
| sour cream: 6 Tbl |
| vanilla extract: 2 tsp |
| black currants: 1 cup |
| rolled oats: 2 cups |
| baking soda: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| walnuts (chopped): 1 cup |
Soft Oatmeal Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
42 min -
Servings
40 serving(s)
Tags
- 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.