These won’t stay in your house for very long because they’re so moist and chewy!
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 ½ cups raisins
- 1 ½ cups chopped walnuts
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- ½ cup sour cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with aluminum foil or baking parchment.
- Steam raisins in a vegetable steamer over shallow water in a saucepan. Boil water for 3 minutes, until raisins are moist. Remove raisins and let dry on cloth.
- In a large bowl, cream together the butter, sugar and vanilla until smooth. Beat in eggs and sour cream until well blended. Sift together flour and baking soda; stir into the butter mixture. Mix in raisins, nuts and chocolate. Drop dough by tablespoons 2 inches apart on cookie sheets.
- Bake 13 to 15 minutes, until lightly colored. Let cool on wire racks.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 90 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, will make again. It’s a great way to use up leftover sour cream.
After 30 years of my husband telling me I make the best chocolate chip cookies, he told me about the sour cream chocolate chip cookies his Mom used to make when he was young.
So soft and chewy! My new go to cookie recipe.
As with many others, I too left out the raisins and doubled the chocolate chips. I love the texture of these cookies. They are practically weightless! It must be the sour cream. I will absolutely make these again.
Doubled the recipe. 1 cup brown 1 cups white sugar. 1 1/2 cup walnuts (didn’t have pecans) 2 cups dried cranberries 1 cup choc chips 1/4 cup coconut 1tsp baking soda and 1 tsp baking powder Medium size Baked 375 degrees for 12 to 13 mins on parchment. Turned out great. They are a nice soft drop cookie. Yummy!
My new favorite chocolate chip cookie recipe! It’s perfect in taste and texture, I love that they come out soft and muffin like, that’s exactly what I wanted. I, too, omitted the raisins and walnuts to accommodate taste preferences, you don’t miss them at all. I had the mini chocolate chips on hand so that’s what I used, and I think I will keep it that way. I halved the recipe and baked at 350 instead of 375 for 13 minutes because I was using a dark pan. That worked well. Thanks for the recipe, it’s a keeper!!
Had sour cream I needed to use up so tried something different…these cookies. As I have an allergy to nuts, just added the raisins and chocolate chips. My husband said “not bad”…which translates to okay. I agree with others regarding cakey tecture. Would I make these again? On the fence with that decision.
These are very good soft choc chip cookies, however, the recipe doesn’t call for any salt, (assuming author feels salt would come from the walnuts, so if walnuts are being omitted in the recipe, add 1/2 t salt. I read many reviews where lots of people said they omitted raisins & nuts, & I’m surprised that nobody commented on the bland taste without some type of salt. I also used 1/2 c white sugar & 1/2 c lt brown sugar.
I substituted walnuts, raisins and choc chips for jujubes. Cut them into choc chip sized pieces and bake as you would with the other ingredients. This combo sounds weird but is AMAZING and a Christmas fave for the color. Your kids will love! Works great with this recipe, thanks for submitting!
I had sour cream that needed to be used up so I decided to try this recipe. I left out the raisins and nuts, and added a little more chocolate chips in their place. We thought these were good, although we prefer my usual chocolate chip recipe. They are soft and puffy, which I expected and was okay with. I think a bit of salt and/or vanilla would be good additions.
I omitted the raisins and doubled the amount of chocolate chips. I also used half granulated sugar/half brown sugar instead of all granulated. What I liked about this dough is it did not need to be refrigerated. I was able to take it right from the mixer bowl to the oven. Baked at 350*, these were done at exactly ten minutes. These are cake-like in texture, not a favorite of ours but good nonetheless.
Oh I LOVE this recipe! to put a healthier twist on it, I substituted 1 cup of quick cooking oats for 1 cup of the flour, and 1/2 cup Splenda for baking for 1/2 cup of the sugar. I also added 1/4 cup more flour, it seemed like it needed it. I also omitted the raisins and nuts and added more choc chips! (sugar free semi sweet).
Wonderfu. Very moist. Huge hit in the house. The cookies were gone within a few days.
Pretty good cookie. I doubled the recipe because I was making them for other people… added tons of chocolate chips….. they turned out great.. my family loved them!! yum!
I doubled the recipe, omitted the raisins and walnuts, and used half white sugar, half brown sugar and they were wonderful. I gave some to some friends about a week after I made them and they were still moist and tasty. I had to share the recipe with them. Thank you for this great recipe. I am about to make them again right now.
Great cookies, my kids loved them. I left out the nuts (allergies), but left the raisins. Loved how moist and soft they were.
I used a large bag of mini morsels and omitted the raisins. Wonderful cookies.
Best chocolate chip cookie we’ve made in this house!
This cookie is a great change for the traditional chocolate chip cookie. If you like raisins and nuts, the chocolate chips add a nice addition. Good texture due to the sour cream! Yummy!
Dude, these are the BOMB! I replaced raisins for Craisins and pecans for walnuts. Fabulous! Don’t know why everyone’s complaining about the cake-ish texture. It’s great for a change!
Not alot of flavor….very cake like. The kids still liked them.