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Prep Time: 15 Minutes Cook Time: 42 Minutes |
Ready In: 57 Minutes Servings: 4 |
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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:
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:
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.
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