Sour Cream Oatmeal Cookies

Oatmeal cookies
Brian Yarvin/Getty Images
Ratings (14)
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 5 Dozen (60 Servings)
Nutritional Guidelines (per serving)
55 Calories
2g Fat
9g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 5 Dozen (60 Servings)
Amount per serving
Calories 55
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 9mg 3%
Sodium 37mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Protein 0g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These sour cream oatmeal cookies are soft and chewy. The cookies are filled with dates or raisins. If you like nuts in your cookies, add about 1/2 cup of chopped pecans or walnuts.

Ingredients

  • 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

Steps to Make It

  1. Sift together the flour, baking soda, and salt. In a medium mixing bowl, cream butter and sugars; beat in egg and vanilla.

  2. Coat the dates with 1/4 cup of the sifted dry ingredients.

  3. Stir remaining sifted ingredients into the first mixture with the sour cream. Stir in date mixture and oats.

  4. Drop by tablespoonfuls a few inches apart onto lightly greased baking sheets.

  5. Bake at 375 F for 12 to 15 minutes.

  6. Let the cookies cool on the pans for about 30 seconds; remove them to racks with a spatula to cool completely.

  7. Store in a tightly covered container separated by sheets of plastic wrap or waxed paper.

Makes about 4 1/2 to 5 dozen.

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