Have you heard about Cookie Central from Crisco? It’s is an amazing new on-line resource from Crisco all about cookies and bar desserts. There are tips, videos and tons and tons of delicious recipes.
Spring is in the air and there is no better way to celebrate the new season than with cookies!!!
I am not a huge fan of oatmeal cookies. Don’t get me wrong, I will eat them. I will never turn down a cookie. I just don’t roll like that. So why did I pick a recipe with the title, Sour Cream Oatmeal cookies? Who knows, your guess is as good as mine. No rhyme or reason to my way of thinking. But I am glad I choose these cookies to make from Cookie Central.
This is the perfect cookie for you if you don’t like oatmeal cookies. I say this because my best friend Bobbi was at my house when I took them out of the oven. I told her to try them, she said, “No, I don’t like oatmeal cookies.” I gave her the look of death and she tried them. Well Mizz Bobbi, the oatmeal cookie hater ate TWO!
My husband said, “These are oatmeal cookies??”
I would say they are sophisticated. Not too sweet, no cinnamon or raisins, not chewy nor held together with sweet gooey-ness. I added the chocolate chips to the recipe. The chocolate worked amazing in the recipe. They are soft and delicate. I ate way too many..what else is new?
COME BACK TOMORROW FOR A GIVEAWAY!!!
- 1 cup Crisco Butter Shortening or 1 stick Crisco Butter Flavor All-Vegetable Shortening Stick
- 1 cup firmly packed brown sugar
- ⅔ cup powdered sugar
- ⅔ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 cups quick rolled oats
- 1½ cups All-Purpose flour
- 1 teaspoon cream of tarter
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 bag semi-sweet chocolate chips (my addition to the recipe)
- ½ cup powdered sugar
- ½ cup ground or very finely chopped pecans
- Combine shortening, brown sugar and ⅔ cup powdered sugar in bowl of electric mixer. Beat at medium speed until well blended.
- Combine oats, flour, cream of tartar, baking soda and salt in a medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Add the chocolate chips and blend until incorporated. Refrigerate overnight or until firm enough to handle.
- Heat oven to 350.
- Combine ½ cup powdered sugar and pecans.
- Shape dough into 1¼-inch balls. Roll balls in powdered sugar mixture.
- Place 2 inches apart on ungreased baking sheet.
- Bake 13-16 minutes or until top is crackled and dull and the cookies are set.
- Cool 2 minutes on baking sheet.
- Place on cooling racks to cool completely.