AuthorRetroRuth
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From American Dairy Association Mailing, 1958

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 ¼ cup butter1/2 stick
 1 cup firmly packed light brown sugar
 1 egg
 1 tsp vanilla
 1 ¼ cups sifted flour
 1 tsp baking powder
 ¼ tsp baking soda
 ¼ tsp salt
 ¼ tsp nutmeg
 1 tsp cinnamon
 ½ cup dairy sour cream
 ½ cup chopped raisins
 ½ cup chopped nuts
  cup quick cooking oatmeal

1

Cream together butter and sugar until light and fluffy; add egg and vanilla and beat well. Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon; add to creamed mixture alternately with sour cream beginning and ending with dry ingredients. Fold in raisins, nuts and oatmeal. Drop by teaspoon on buttered baking sheet; baking at 425 degrees for 8-10 minutes; remove to wire racks to cool.
Yield: 4-5 dozen

Ingredients

 ¼ cup butter1/2 stick
 1 cup firmly packed light brown sugar
 1 egg
 1 tsp vanilla
 1 ¼ cups sifted flour
 1 tsp baking powder
 ¼ tsp baking soda
 ¼ tsp salt
 ¼ tsp nutmeg
 1 tsp cinnamon
 ½ cup dairy sour cream
 ½ cup chopped raisins
 ½ cup chopped nuts
  cup quick cooking oatmeal

Directions

1

Cream together butter and sugar until light and fluffy; add egg and vanilla and beat well. Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon; add to creamed mixture alternately with sour cream beginning and ending with dry ingredients. Fold in raisins, nuts and oatmeal. Drop by teaspoon on buttered baking sheet; baking at 425 degrees for 8-10 minutes; remove to wire racks to cool.
Yield: 4-5 dozen

Sour Cream Oatmeal Cookies

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