-or better put, I ran out of butter and had to improvise. I adapted this from a recipe in an Amish cookbook that used sour cream and shortening. They came out shockingly well. I still can't believe how good chopped-up Andes candies are in cookies. Danny noted that they taste like oatmeal raisin cookies with chocolate in them. There is a small bit of oats in them, but really they are best thought of as small cakes-much lighter than the typical cookie. I froze half because the original recipe insisted they become moister that way. We'll see. I don't think they will remain frozen long.
You Will Need:
1 cup shortening
2 cups granulated sugar
4 large eggs
1 cup sour cream
4 cups AP flour
1/2 teaspoon salt
2 teaspoons bicarb.
1 cup chopped semi-sweet chocolate
1 cup chopped Andes Candies (I used cherry and toffee flavours)
1/2 cup quick cooking porridge oats
2 cups raisins
preheat oven to 375 degrees F.
Cream together shortening and sugar until light. Beat in the eggs until fluffy. Beat in sour cream until well mixed. Sift together flour, salt and bicarb. Stir into creamed mixture. Stir in raisins, oats, and chopped chocolate and candy. Mix well.
Grease baking sheets. Drop by teaspoons onto sheet (they don't spread too much, so you can fit them close) and bake 10-12 minutes or until lightly golden. Cool on racks. Makes about 8 dozen cookies.
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