- 1/4 cup melted butter
- 1/4 cup sour cream
- 1 tsp vanilla
- 1 tsp cinnamon
- 2/3 cup sugar
- 1 egg
- 2 cups Bisquick
- 1 cup quick cooking rolled oats
Beat first 6 ingredients together with a mixer until smooth, then work
in last two items. Drop a tablespoon of the dough into a dish of sugar
to coat each and place 2 inches apart on a lightly oiled baking sheet.
Flatten each cookie with 3 fingers. Bake at 375º for 8-10 minutes until
barely brown around the edges. Tops should be still be white. Let cool
on baking sheet for 5 minutes, then transfer to paper towels.
(Do not overbake!)
Note: You can make soft or crisp cookies. Just reverse the order in which the ingredients are put together; using first ingredients last, etc, and you get crisp cookies instead of soft.
(Makes 40 cookies).
Donna's Notes: Very distinct cinnamon flavor due to the 1 tsp of cinnamon, so if you aren't that big on cinnamon
you might want to try 1/2 teaspoon cinnamon (I did use the 1 teaspoon called for). I happened to have some real butter on hand, so used that, but I would think this cookie would taste good using margarine also (not spread).
I chilled cookie dough for about an hour before baking, and in my oven the cookies baked for the full 10 minutes. The recipe says the yield is 40 cookies, but I got 27 cookies out of the batch. The result is a very soft and chewy cookie.... :-)
Recipe submitted by ~Donna~ V on 6/27/00
