These were the sleeper hit of the Christmas cookie bonanza in December. I made them at the last minute to use up some sour cream and will definitely make them again. They are big and cakey, with vanilla buttercream frosting, and feel much more homey than fancy like some of the others are. Don’t skip the frosting, which really brings out the flavor in the cookies. I’ve also noticed they really benefit from an overnight sit before eating. Fresh out of the oven, even after being frosted, they seem dry and not flavorful. The next day, though, they become moist and tender, with an almost creamy crumb.

I used close to 4oz of Scharffenberger dark chocolate because that was the amount I had left from a brick. I also used old-fashioned oats from Bob’s Red Mill, but I think these cookies would perhaps be a bit better with quick-cooking oats, or old fashioned ones pulsed briefly in the Cuisinart, because I found the texture of the oats a bit hard and unpleasant with all that tenderness.

Chocolate Oatmeal Sour Cream Cookies

1/2 C butter, softened
1/2 C granulated sugar
1/2 C firmly packed brown sugar
1 egg
3 squares (3oz) unsweetened chocolate, melted and cooled
2 C sifted all purpose flour
1/2 tsp salt
1/2 tsp soda
1/2 C sour cream
1/2 C milk
1 C rolled oats, uncooked (quick or old fashioned)

Beat butter and sugar together until creamy. Blend in egg and melted chocolate. Sift together flour, salt and soda. Add to creamed mixture alternately with sour cream and milk. Stir in oats. Drop by tablespoonsful onto lightly greased cookie sheets. Bake at 375F for 10 minutes. Cool.

Frosting:
2 T butter, softened
3 C sifted confectioners’ sugar
1 tsp vanilla
3 T milk

Combine all ingredients, beat until smooth and of spreading consistency. Frost cooled cookies and really try to wait until the next day to eat them. Their consistency improves greatly after a rest, and they become much more moist and creamy.