These chewy oatmeal walnut cookies are a delightful twist on the classic oatmeal cookie, featuring a perfect balance of sweetness and crunch.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg, sour cream, and vanilla extract until well combined.
Mix until the ingredients are just combined to avoid overmixing.
Stir in the currants and rolled oats.
Fold gently to evenly distribute the ingredients.
In a separate bowl, whisk together the baking soda, cinnamon, salt, and flour.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add the dry ingredients in portions to make mixing easier.
Fold in the chopped walnuts.
Ensure the walnuts are evenly distributed throughout the dough.
Let the dough rest for 30 minutes to allow the oats to hydrate.
Resting the dough enhances the cookie's texture.
Using a cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them evenly.
A cookie scoop ensures uniform cookie sizes.
Bake the cookies in the preheated oven for 12-14 minutes, or until golden brown.
Keep an eye on the cookies to avoid overbaking.
Remove the cookies from the oven and transfer them to a cooling rack to cool completely.
Allow the cookies to cool completely for the best texture.
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