Line 2 large baking trayswith baking paper. Preheat oven to 190°C.
Sift flour, bicarbonate of soda and salt in a bowl. Add oats.
Place butter and sugars in a large bowl. Use electric beaters at high speed and beat until pale and fluffy. Add the egg and vanilla essence and beat until the mixture is light yellow and creamy, about 3 minutes. Add sour cream; use a wooden spoon to combine. Add the flour mixture all at once and mix until just combined. Don't overmix or the cookies may become tough. Stir in chocolate chips.
Heap teaspoonfuls of the dough 5 cm apart on the baking trays. Bake until golden - about 10 minutes. Cool on the trays for 2 minutes; transfer to wire racks to cool completely. Store in an airtight container for up to 2 weeks or freeze for up to 3 months.
The low-fat sour cream helps keep the melt-in-your-mouth quality high and the fat content low. The rolled oats add an extra helping of heart-healthy goodness.
Made it healthier.
Reduced the amount of brown sugar by30g (I always try to reduce the sugar content by 30% for the boys).
And used Greek yoghurt instead of Sour cream.(a dietician suggested this to me for almost any cake recipe ie use yoghurt instead of butter - 25 Nov 2008
These are fantastic! Crunchy yet still moist and delicious. I reduced the brown sugar to 1/2 cup, used 1/2 wholemeal flour and 1/2 plain flour and also substituted plain natural yoghurt for the sour cream. I am very happy to include these in my little one's lunch box, and mine! A keeper. - 17 Apr 2011