Sour Cream Oatmeal Cookies

Makes about 5 dozen medium-size cookies. Adapted by Dale Hill, of Baton Rouge, from a recipe in “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’ testing note: These are light-colored oatmeal cookies because there is no brown sugar in the recipe. Bake just until beginning to turn golden on the edge; be careful to not overbake. The flavor is even better the second day when the spicy cinnamon has permeated the nuts and raisins.