Sour Cream Oatmeal Cookies
Submitted by wjk
Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.
YIELD
4 1/2 dozenPREP
25 minCOOK
15 minREADY
45 minSour cream is the not-so-secret ingredient that turns a good oatmeal cookie into one people remember.
It makes the crumb softer and chewier than a standard oatmeal cookie, with a faint tang that balances out the sweetness of packed brown sugar. Rolled oats, raisins, chopped nuts, and a hit of cinnamon give you everything you want in a classic oatmeal cookie, just with a more tender bite.
This batch makes about 54 cookies, which sounds like a lot until you realize how fast they disappear.
Kitchen Tips
- Cream the butter and brown sugar until genuinely fluffy. This step builds air into the dough and keeps the cookies from going flat and dense.
- Drop by teaspoons, not tablespoons. These are meant to be small, one-or-two-bite cookies.
- Bake until firm to the touch but not hard. They’ll continue to set up as they cool on the wire rack.
- Store in an airtight container at room temperature. The sour cream keeps them moist for several days.
Ingredients
Directions
Cream butter and sugar until fluffy.
Add eggs, sour cream and vanilla; beat well.
Sift together the flour, soda, salt and cinnamon and add alternately with oats, nuts and raisins.
Beat until smooth.
Drop by teaspoons on a greased cookie sheet.
Bake at 350℉ (180℃). about 15 minutes or until cookies are lightly browned and firm to the touch.
Cool on wire rack.
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