I’m finally back with another one of my Great Grandma’s recipes!
I took a little break the past couple weeks mainly because I was so busy finishing the final edits of my book, traveling to Florida to help out Jaden with her book, starting yoga teacher training and developing new recipes for this site. Through all of that craziness, the big plastic orange box of Great Grandma’s recipes sat untouched on my desk and I knew I needed to get back in the game with the challenge.
For any new readers or any of you that have forgotten, last November I decided to take on the challenge of baking through my Great Grandma’s recipe collection. She worked as a cake decorator and baker during World War Two and I inherited all of her recipes (and some of her tools!) a few years ago. To see the recipes I’ve done so far, head to my recipe page and scroll to the bottom. I’m keeping track of her recipes there.
So far, I would call the project a success because I’ve only encountered one, err, questionable recipe. But hey, prunes in brownies might just be your thing— so if it is, check it out. But don’t say I didn’t warn you first.
Up today, though, are her “famous” oatmeal raisin drop cookies! At the top of the faded index card, Great Grandma wrote “Don’s favorite cookie!” and I have to agree (Don was my great uncle who just passed away a few months ago).
These cookies are small, fluffy cookies full of oats, raisins and spices. If you’re like me and not wild about the idea of raisins in your cookies, try replacing the raisins with chocolate chips.
To start, you need to cream your butter and brown sugar together then whisk together all the dry ingredients in a large bowl:
Then cream together the butter and brown sugar followed by the egg. Add the dry ingredients alternately with the sour cream and you’ll end up the yummiest oatmeal cookie dough that you’ll ever taste.
It’s all about the sour cream, folks.
I like recipes that yield small cookies. Easier to pop into my mouth that way.
Keep your oatmeal raisin drop cookies in a Tupperware container in the fridge and they’ll last about a week….or a day, depending on how much of a cookie monster you choose to be.
Oatmeal Raisin Drop Cookies
makes about two dozen small cookies
1 1/4 cup flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp ground cloves
1 cup oats (either quick-cooking or old fashioned)
1/2 cup raisins
1/2 cup butter, softened
1 cup brown sugar
1/2 cup sour cream
Preheat oven to 375 degrees.
Cream butter and brown sugar until light and fluffy, then add egg and vanilla and mix until combined.
Whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg and oats in a large bowl.
Add dry ingredients alternately with the sour cream to the butter and sugar mixture. Then, fold in the raisins.
Drop mixture by the tablespoon onto lined baking sheets and bake for 12-14 minutes.