Ingredients
Units
Scale
- 1/4 c. butter softened
- 1/2 c. brown sugar
- 1 1/2 c. rolled oats
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 c. chocolate chips
- 3 tbsp. sour cream or plain yogurt
Instructions
- Preheat oven to 375 degrees F.
- Using an electric mixer on medium-low speed or by hand, cream butter and sugar together until smooth and fluffy.
- Stir in oats, baking soda, and salt until well mixed. Stir in chocolate chips and sour cream until combined.
- On a baking sheet lined with a silicone mat or parchment paper, scoop cookie dough with a medium disher or tablespoon. Flatten dough balls into cookie shapes because they will not spread during baking. You only need to space cookies about 1″ apart.
- Bake in preheated oven for 12 minutes, or until bottoms and edges have browned. Allow to cool on pan for a few minutes, and then transfer to a wire rack to cool completely.
- Store cookies in the refrigerator if they aren’t all eaten within a few hours.
Notes
Adapted from Flourless Oatmeal-Raisin Cookies by Chocolate Covered Katie.
- Prep Time: 5
- Cook Time: 12
- Category: Desserts
- Cuisine: International