Sour Cream Oatmeal Cookies
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar, dark
• 1 egg
• 1 teaspoon vanilla
• 1 cup finely chopped dates or raisins
• 1/2 cup sour cream
• 1 cup quick-cooking rolled oats
Preparation:
Sift together the flour, baking soda, and salt. In a medium mixing bowl,
cream butter and sugars; beat in egg and vanilla. Coat dates with 1/4 cup of
the
sifted dry ingredients. Stir remaining sifted ingredients into the first
mixture with the sour cream. Stir in date mixture and oats. Drop by
tablespoonfuls
a few inches apart onto lightly greased baking sheets. Bake at 375° for 12
to 15 minutes. Let cool on pans for about 30 seconds; remove to racks with
spatula
to cool. Store in tightly covered container separated by sheets of plastic
wrap or waxed paper.
Makes about 4 1/2 to 5 dozen.
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar, dark
• 1 egg
• 1 teaspoon vanilla
• 1 cup finely chopped dates or raisins
• 1/2 cup sour cream
• 1 cup quick-cooking rolled oats
Preparation:
Sift together the flour, baking soda, and salt. In a medium mixing bowl,
cream butter and sugars; beat in egg and vanilla. Coat dates with 1/4 cup of
the
sifted dry ingredients. Stir remaining sifted ingredients into the first
mixture with the sour cream. Stir in date mixture and oats. Drop by
tablespoonfuls
a few inches apart onto lightly greased baking sheets. Bake at 375° for 12
to 15 minutes. Let cool on pans for about 30 seconds; remove to racks with
spatula
to cool. Store in tightly covered container separated by sheets of plastic
wrap or waxed paper.
Makes about 4 1/2 to 5 dozen.
