Sunday, September 13, 2009

dn's Oatmeal and Sour Cream Chocolate Chip Cookies

This is one of my favourite cookie recipes! It is perfect for school/work lunches and it freezes well. Like most of my recipes, this delicious cookie recipe has been slightly modified from the original. You can find the original version on page 101 of "The Search For The Perfect Chocolate Chip Cookie" by Gwen Steege

dn's Oatmeal and Sour Cream Chocolate Chip Cookies

1 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup quick cooking, rolled oats
1 1/4 cups brown/golden sugar, firmly packed
1 cup block margarine, softened
2 eggs (room temperature)
1 teaspoon vanilla extract
2/3 cup FAT FREE sour cream
4 cups semi sweet chocolate chips
1 cup sultana raisins, washed, rinsed and dried (I wash them to remove any grit/sand from the commercial drying process then lay them on a paper towel to air dry for an hour or so)
1 cup chopped almonds

- Combine flours, soda and salt.
- Stir in oats and set aside.
- Cream sugar and margarine until light and fluffy.
- Add eggs and vanilla and mix well.
- Stir in dry ingredients just until blended.
- Stir in sour cream and mix just until blended.
- Mix in chips, raisins and nuts.
- Drop by heaping teaspoons onto parchment paper lined baking sheets.
- Bake in 350F oven for 12-15 minutes or until lightly browned around the edges.
- Carefully slide the parchment paper and hot cookies onto a wire rack to cool.

Yields 9 to 10 dozen delicious cookies.

Freezes well.

Note; if you don't have a stand mixer this recipe is better cut in half to prevent overworking the moter of a hand mixer.



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