These cookies not only taste wonderful, but they're just about the moistest, chewiest cookies you'd every want to make. Also, they seem to be better one or two days after they're baked; the texture tightens up a little, and the flavors meld.

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.