Brown sugar, packed
Oatmeal, quick cooking
Sour cream or plain yogurt
Mix together in saucepan and cook until 'sludge' consistency is
reached, about 15-20 minutes over medium heat.
Cream the margarine and sugar together. Add vanilla and continue to
beat until fluffy. Add the sour cream or yogurt and beat. Mix the
baking soda and baking powder in 1 cup of the flour and set aside.
After 'sludge' mixture is cooled slightly, add to cream mixture,
beating continually. Slowly add the flour to which the soda and
powder has been added. Add the 2 cups of oatmeal, a little at a time,
and then add the remaining cup of plain flour until mixture is a good
texture dough. (Sometimes it takes all the 1 cup, sometimes not.
Depends on the moisture in the air) Mix until completely combined and
allow to sit for about 5 minutes to let the oatmeal absorb some of
the moisture from the date mixture. Drop by spoonsful onto a greased
cookie sheet and bake in a 365-375F oven for about 10-15 minutes, or
until a light brown on top. Cookies will spread a bit. Let cool
slightly on the tray, and then transfer to cooling racks to cool
Store in an airtight container, using plastic wrap or waxed paper
between layers as cookies will tend to 'clump' together if sitting on