Sour Cream Oatmeal Cookies Recipes

SOUR CREAM CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

SOFT OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F Lightly grease ( or line with parchment) two baking sheets.
• In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy, then beat in the sour cream and vanilla. Stir in the currants and oats.
• In a seperate bowl, mix together the baking soda, cinnamon, salt and flour. Add this mixture a cup at a time to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 30 minutes.
• Using a medium cookie scoop drop the dough onto the prepared baking sheets. Bake the cookies for 12 minutes or until they're light brown. Remove them from the oven and transfer to a rack to cool.

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

SOFT OATMEAL RAISIN COOKIES

Steps:

• Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
• Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
• Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
• Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.

FAMILY-FAVORITE SOFT OATMEAL COOKIES

Steps:

• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately with milk to the creamed mixture. Stir in the oats, raisins and nuts. , Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until lightly browned. Remove to wire racks to cool.

OATMEAL-CRANBERRY-SOUR CREAM BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
• In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
• Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.