A Recipe from 50 Wonderful Ways to use Sour Cream (1955)
About the Recipe
This dairy-centric twist on the classic oatmeal cookie results in cookies with the texture of clouds. These come out light and fluffy on top, with a little bit of crunch from the nuts and the bottoms.
I like whole raisins in my cookies, so I didn’t chop them up. For future batches, I would sub out the nutmeg for something a little bit more interesting – maybe half nutmeg half ginger, or some pie spice. All in all – this recipe is easy cookie perfection just as it is.
For more recipes from my Weekend at Becky’s click here!
About the book
When I asked Becky about this book, she said it had come from her mom, Bonnie. When I asked Bonnie about the book she said “oh you know, you just used to send away for them!” I love that this was an original to our family book that’s now been passed down a few generations, and I can’t wait to use it again.
About the platter
This little dome platter came to Becky from her Dossie & Pop-Pop, and was originally used to hold cheese or other such small appetizers. I have no clue what it’s make is as there are no markings on it. But it was so cute and just the right size for the cookies.
1 1/4 cup sifted flour
1 t baking powder
1/4 t soda
1/4 t salt
1/4 t nutmeg
1 t cinnamon
1/4 cup butter
1 cup firmly packed light brown sugar
1 t vanilla
1/2 cup dairy sour cream
1/2 cup chopped raisins
1/2 cup chopped nuts
2/3 cup quick cooking oatmeal
Sift dry ingredients together. Cream butter and sugar, add egg and blend. Add vanilla. Add sifted dry ingredients alternately with sour cream. Lastly fold in raisins, nuts, and oatmeal. Drop by teaspoonfuls onto a greased cooky sheet and bake in a 425*F oven for 8-10 minutes. Remove from cooky sheet and cool on cake racks.