I was having one of those days, like Alexander did in the children’s book “Alexander and the Terrible, Horrible, No Good, Very Bad Day” by Judith Viorst.
Then, Tommy Simmons, The Advocate’s former food editor, came to my rescue. She didn’t know she was. You see, she emailed me a recipe. Not just any recipe, but an oatmeal cookie recipe.
Simmons, as our longtime readers might know, is always on the lookout for new oatmeal cookie recipes. She knows that I, too, love oatmeal cookies. It must be in the family genes. My father considered oatmeal cookies “medicine” appropriate for almost any ailment, and my daughter bakes scrumptious oatmeal cookies.
Dale Hill, of Baton Rouge, sent the recipe for Sour Cream Oatmeal Cookies to Simmons, who made a batch and says it is definitely a keeper recipe.
I hope the recipe Tommy shared brightens your day.
Cheramie Sonnier is The Advocate’s Food editor. Her email address is firstname.lastname@example.org.
Makes about 5 dozen medium-size cookies. Adapted by Dale Hill, of Baton Rouge, from “The Gasparilla Cookbook” by the Junior League of Tampa, Fla. Hill sent the recipe to former Advocate Food Editor Tommy Simmons who forwarded the recipe to me. Simmons says the cookies’ texture is semicrisp, semichewy and they keep well in a tin or zip-top plastic bag.
1 cup butter or margarine
1½ cups granulated sugar
2 cups regular oats
1 tsp. baking soda
1 cup sour cream
1 tsp. vanilla
½ tsp. baking powder
2 cups all-purpose flour
2 tsps. cinnamon
1 cup chopped nuts
1 cup raisins
1. Mix ingredients in order given. Add a little more flour if dough is too soft.
2. Drop dough by tablespoonful onto a greased cookie sheet or a parchment-lined cookie sheet.
3. Bake at 350 degrees for 15 to 18 minutes. Cool completely and store in covered cookie tin or closed plastic bag.
Simmons’ note: The cookies are light colored because there is no brown sugar. Bake until beginning to turn golden on the edge; don’t overbake. The flavor is better the second day when the cinnamon has permeated the nuts and raisins.