Small Batch - Irresistible Oatmeal Cookies

By Hklbrries

If you like crisp oatmeal cookies, omit the sour cream and reduce the flour to 1/4 cup plus 2 tbsp. Bake for 17 minutes.

Ingredients

• 4 tbsp (1/2 stick) unsalted butter, at room temperature
• 1/3 cup sugar
• 1 tsp well-stirred sour cream
• 1 tbsp well-beaten egg or egg substitute
• 1/2 tsp pure vanilla extract
• 1/4 cup plus 3 tbsp all-purpose flour
• 1/8 tsp baking soda
• 1/4 tsp ground cinnamon, optional
• Pinch of salt
• 1/2 cup old-fashioned rolled oats
• 1/4 cup raisins
• 1/4 cup chopped pecans, toasted (optional)

Preparation

Step 1

Preheat oven to 350 F. Line a baking sheet with parchment paper, and set it aside.

Place the butter, sugar and sour cream in a medium size mixing bowl and beat with a hand-held electric mixer until creamy, about 1 minute, scraping the bowl once or twice. Add the beaten egg and vanilla and beat until the mixture is well-blended, 30 to 45 seconds.

Place the flour, baking soda, cinnamon (if using), and salt in a small bowl and whisk to blend. Add the flour mixture to the butter mixture and stir well with a wooden spoon. Stir in the oats, raisins and pecans, if using.

Drop spoonfuls of the dough onto the prepared cookie sheet to make 8 equal-sized mounds and space them 1 1/2- to 2-inches apart. Bake the cookies until golden brown, about 15 minutes.

Remove the baking sheet from the oven, transfer parchment to a wire rack and let the cookies cool completely. Gently peel them off the parchment before serving.