Recipe Thursday: Soft and Tender Oatmeal Raisin Cookies

**The softest oatmeal cookie I have ever tasted! I took Bridget's suggestion and instead made these with Craisins and chocolate chips (in place of raisins and pecans). So yummy!**

Soft and Tender Oatmeal Raisin Cookies (courtesy of Bake at 350)

1/2 c. unsalted butter
2 TBSP vegetable oil
1 c. light brown sugar
1 egg, beaten
6 TBSP sour cream (low-fat is ok)
2 tsp. vanilla
1 c. raisins (or Craisins)
2 c. rolled oats
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp coarse salt
1 & 1/2 c. flour
1 c. chopped pecans (or chocolate chips)

Line two baking sheets with parchment. Preheat oven to 350.

Stir together the baking soda, cinnamon, salt and flour. Set aside.

In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy. Beat in the sour cream and vanilla, scraping down sides of bowl as needed.

Stir in the raisins and oats.

Add in the flour mixture a cup at a time; beat until fully incorporated. Stir in the nuts. Let eh dough rest for 15 - 30 minutes.

Drop dough by the tablespoonful onto the prepared sheets. Bake for 12 minutes or until light brown. Transfer to a rack to cool.
*Image by Bake at 350