One of the final recipes the late Elizabeth Coblentz shared with her readers in the summer of 2002 was a tasty sounded cookie: sour cream chocolate chip cookies. I am a chocolate chip cookie connoisseur...I've never met a chocolate chip cookie I didn't like. Elizabeth shared this recipe and then passed away a few weeks later so I think with all that was going on I never got to try these, but I may have to soon. If anyone tries it before I get a chance, let us know how they turn out!
Sour Cream Chocolate Chip Cookies
- Sour Cream Chocolate Chip Cookies
- (Makes about 3 dozen cookies)
- 2 cups brown sugar
- 2 cups granulated sugar
- 1 cup vegetable oil
- 8 ounces sour cream
- 4 large eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 cups flour
- 12 ounces chocolate chips
- Preheat oven to 350 degrees. Combine ingredients in order listed and mix
- well, until dough is smooth and chocolate chips are evenly mixed.
- Drop cookie dough by tablespoon onto lightly greased cookie sheet.
- Bake at 350 degrees for 15 minutes, until lightly golden.
They should have a good texture. Acid (soured cream) and bicarbonate of soda (baking soda) make a good, tender cookie.
Sugar Maple Gal
They sound yummy!! i'm going to try the recipe asap. I've tried many of Elizabeth's recipes over the years when she was alive. Her recipe for bread and butter pickles is one of my family and friends favorites. So thank you for carrying on her wonderful and special traditions.
I made these this afternoon. I have been looking for a recipe for a soft chocolate chip cookie. These are softer than any other I have made. I raised the oven temperature to 375 degrees and baked them for 16 minutes. The batch made a little over 9 dozen cookies. I thought with 6 cups of flour it would be more than 3 dozen.
Mmmm, so if I want a chocolate chip cookie fix, would you recommend this recipe? If so, I'll put myself to work in the kitchen asap!:)
Yes, but next time I will half the recipe. Even too much for hubby and son...
I have been looking for a good chocolate chip recipe with sour cream, so I tried these. I did add a teaspoon plus of vanilla. They actually tasted better the next day! I can certainly see these served at a function as the recipe made lots of big lovely cookies! I am thinking about trying them with butter next time instead of oil
Diane...thanks for the report and welcome to the website. Let me know how they work with butter because I want to make these soon myself!
I will! Thanks for the warm welcome!
ABSOLUTELY LOVED THESE COOKIES AND SO EASY TO MAKE. THANKS FOR A GREAT RECIPE!!
Juanita, glad you liked them!
Donna K Smith
Oh yum. I can't wait to try them. Thanks for sharing these recipes. Donna
They are very good cookies and I will make them again. Thanks for sharing the recipe. Betty
Thanks for letting us know how they turned out for you, Betty!
Mine came out very very crunchy. I have been reading Beverly Lewis books and this is one recipe I have been dying to try. While they came out very very crunchy I think they are still good, probably better with a huge glass of milk. I only baked half the dough and put the other half in the fridge (It was really late when I started to make these) so I am going to make the other half today and maybe use less time. After I do that I will be adding it to my blog (of course with a link back to you). This was a great recipe to try and I can't wait to try more. I hope I can find some diabetic friendly ones (my husband is a diabetic).
Stay tuned for The Amish Cook column on Monday, Belinda, I think the recipe with that column is a diabetic friendly dessert. Welcome to Amish365.com!
I have finished my post and when I was writing it I realized I forgot to put in the salt. But they still turned out great. After being in the fridge overnight the dough was a lot easier to work with and I was able to make them into little balls. They were not very soft but they were not hard like they were before. I put some dough balls in the freezer to see if the dough freezes well.