Reviewed: Oct. 13, 2009

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!

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Bern

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Reviewed: May 16, 2009

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!

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Cassandra

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Reviewed: Oct. 12, 2008

Not alot of flavor....very cake like. The kids still liked them.

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BILLIE8086

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Reviewed: Jul. 24, 2008

This is my absolute favorite chocolate chip cookie recipe. I've been trying to figure out the secret ingredient, and sour cream is it. I use it every time now!

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Carolynjoy1228

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Reviewed: May 27, 2008

These had a cakey texture which I like. I also did not put in the raisins which didn't appeal to me and I didn't have any walnuts so I used granulated nuts instead, worked out well. 13 minutes baking time didn't seem to be enough to brown them and I was hesitant to let them bake longer should they dry out so my cookies seem a little pale. Ah well, still a good tasting cookie in the end.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Jul. 8, 2007

I omitted the raisins and nuts as I only wanted chocolate chip cookies, not chocolate, raisin, nut cookies.. The first batch came out looking thin, but tasted good, the second batch, with a shorter bake time, came out thicker. They tasted good, cakey, but good.

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Ouish

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Reviewed: Nov. 14, 2006

okay, i also added 1/2 c brown sugar and i was out of baking soda so i had to sub and use 4 tsp of baking powder in place of the 1 tsp of baking soda. I also skipped the rasins and nuts and added peanut better chips with a few extra chocolate ones. They are a lil cakeish but overall they are pretty good.

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mwiessner

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Reviewed: Nov. 17, 2005

Ok, I added abut 1/2C of brown sugar and doubled the chips and left out the nuts and raisens.. I also cut the bake time to 12 minutes. They are a very cakey cookie, but overall they turn out pretty good. Very yummy.

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Reviewer:

Anna

Cooking Level: Expert

Home Town: Hornell, New York, USA

Living In: North Canton, Ohio, USA

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Reviewed: May 5, 2004

I also had sour cream that I needed to use, so I thought I'd give this recipe a try. While it is not your traditional chocolate chip cookie recipe, I thought it was very good. I omitted the raisins and added chocolate chips and walnuts instead. I have made this a few times already and they have turned out great every time. You may want to underbake these slightly so they are moist.

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Missy1

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Reviewed: Mar. 25, 2004

I found this recipe due to buying an abundance of sour cream on sale. The recipe is easy but makes a cake like cookie instead of the gooey kind that melts and spread on the cookie sheet. It has a very mild flavor without the intense chocolate chip flavor I prefer. If you like Tollhouse chocolate chip cookies, this is definitely NOT what you find here.

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DRKENRICH

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Reviewed: Jun. 18, 2003

These cookies tasted okay, and they were really puffy, but they are very cakelike. Not what I was looking for at all.

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A_JONES83

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Reviewed: Jan. 30, 2002

I did not find these cookies to be chewy at all. I also thought that a little brown sugar would have helped this recipe, if not more white sugar.

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HEATHERCP4G

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Reviewed: Sep. 25, 2001

These were very good. I skipped the rasins and nuts because we don't like them and just added a few more chips. Very soft and moist. I used the parchment paper as recommended and they slid right off. I also made them much smaller than suggested and lowered the cooking time. Will definetly make these again

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