Courtesy of King Arthur Flour website:
1 cup (2 sticks, 8 ounces) unsalted butter, softened
1/4 cup (1 3/4 ounces) vegetable oil
2 cups (15 ounces) brown sugar, firmly packed
2 large eggs, beaten
3/4 cup (6 ounces) buttermilk or sour milk
2 teaspoons vanilla
2 cups (12 ounces) currants or ground raisins
1 cup (4 ounces) chopped walnuts or pecans
4 cups (14 ounces) old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
Preheat your oven to 350°F.
In a large bowl, cream together the butter, oil and sugar. Add the eggs, beating until fluffy, then beat in the buttermilk and vanilla. Stir in the currants, nuts and oatmeal.
In a separate bowl, mix together the baking soda, cinnamon, salt, and flour. Add this, a cup at a time, to the mixture in the bowl, beating well after each addition. let the dough rest for 15 to 30 minutes.
Using a teaspoon, drop the batter onto lightly greased cookie sheets. Bake the cookies in your preheated oven for 12 to 14 minutes, or until they're light brown. Yield 7 1/2 dozen cookies.
