Friday, March 21, 2014

Anna Sultana’s Sour Cream Chocolate Chip Cookies

A couple of days ago I posted a recipe for Velveeta Fudge.
Perfect for when you’ve got the jars - bought on sale - just sitting there.
Velveeta isn’t the only thing that is often sold as a loss leader.
On Dollar Days our local grocery store features small tubs of sour cream.

If you haven’t bought sour cream, give it a try.
It can be a topping for baked potatoes, or the base for dips and dressings.
It is one of the main ingredients in Chicken Paprikash and Beef Stroganoff.

Don’t be afraid to stock up when they are going for a buck a tub.
Really, it won’t go to waste.
You can also use it to bake some cookies!

Hint:
If you don’t like raisins, leave them out.
Ditto for the nuts… or the chocolate chips.
Just call the cookies something else, like Sour Cream Cookies.

Halfway through the baking reverse the baking sheets top to bottom and front to back.
The cookies should be just barely golden and just barely spring back when lightly pressed on top.
Do not over bake.  Really.  These cookies are supposed to be soft.


                        Sour Cream Chocolate Chip Cookies

Makes 2 dozen large cookies

Place the 2 oven racks in the centre of the oven.

Place in a medium pot
1 1/2 Cups raisins
1/4 Cup water
Simmer 5 minutes.
Let cool and drain the raisins.

Grease 4 cookie sheets          

In a medium bowl combine
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

In a large mixer bowl beat until fluffy
1/2 Cup butter 
1 Cup sugar
1 teaspoon vanilla extract
Beat in
2 large eggs
1/2 Cup sour cream
On low speed gradually add the dry ingredients.
Beat only until mixed.

Remove bowl from mixer and add
1 1/2 Cups walnuts, chopped
1 Cup semisweet chocolate chips
the softened raisins 

Preheat oven to 375º           

Scoop cookie dough by heaping tablespoonfuls .
Place the dough balls 2 inches apart on the cookie sheets.
Bake 2 sheets at a time for 13 to 15 minutes.
Remove cookies, place them on racks and cool completely.

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