Soft Oatmeal Cookies

How do you like your Oatmeal Cookies?

Oatmeal cookies come in lots of different styles—There are recipes for Chewy Oatmeal Cookies, Crunchy Oatmeal Cookies, Crisp Oatmeal Cookies, and Soft Oatmeal Cookies.

I am an Oatmeal Cookie Lover, so I rarely refuse one, regardless of style.

But if you prefer an oatmeal cookie that is soft and tender, this is the oatmeal cookie recipe for you.

A combination of butter, vegetable oil, and sour cream (or yogurt) help to keep this oatmeal cookie soft!

It is adapted from one of my favorite cookie books, The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook, which is full of delicious and dependable cookie recipes of all types.

Before beginning to bake your cookies, it's a good idea to read through the recipe to make sure you have everything you need.

For best results, remember to:

Position one of your oven racks in the center of your oven
Line your cookie sheets with parchment paper, and
Always cool your cookie sheets completely before placing cookie dough on them to prevent your cookies from melting and spreading before they have a chance to bake.

Soft Oatmeal Cookies Recipe

This oatmeal cookie dough needs to rest for 15 to 30 minutes before baking!

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1stick) unsalted butter, softened
2 tablespoons vegetable oil
1 cup firmly packed brown sugar
1 large egg, beaten
6 tablespoons sour cream or yogurt (not nonfat)
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats (not instant)
1 cup currants, raisins, or dried cranberries
1 cup chopped walnuts

Make sure one of your oven racks is placed in the center or your oven.
Preheat the oven to 350F degrees. Line your cookie sheets with parchment paper and set aside. (If you are not using parchment paper, lightly grease the cookie sheets.)
In a medium-size mixing bowl, whisk together the flour, baking soda, salt, and cinnamon and set aside.
In a large mixing bowl beat the butter, oil, and brown sugar with an electric mixer on medium speed until creamy.
Scrape down the sides of the bowl with a rubber spatula to make sure everything is well blended.
Add the egg and beat until fluffy.
Add the sour cream and vanilla extract and continue to beat until the batter is well blended, scraping down the sides of the bowl again as necessary.
Stir in the oats with the mixer on low or with a wooden spoon.
Stir in the flour mixture slowly with the mixer on low or with a wooden spoon just until it is incorporated.
Stir in the currants and nuts until incorporated.
Let the dough rest for 15 to 30 minutes.
Drop the dough by tablespoonfuls placed 2 inches apart onto the prepared cookie sheets. (This is much easier with a Cookie Scoop.)
Bake until the cookies are light golden brown, about 12 minutes.
Remove from the oven and transfer the cookies with a spatula to a wire rack to cool completely.