1cupraisinsCan substitute currants or Craisins if desired.
Preheat oven to 375F
Cream butter on medium until fluffy. Add sour cream. Blend well.
Add the brown sugar, vanilla, and eggs to butter/sour cream mixture. Mix on medium until well combined.
In separate bowl combine the flour, baking soda, and salt. Blend together with a wire whisk to evenly distribute the ingredients. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
Slowly fold in raisins to batter.
Drop by tablespoonfuls onto a parchment or Silpat lined baking sheet, leaving about an inch between scoops. Bake for 12 to 15 minutes until set.
Let cool on pan for about 10 minutes and then transfer to cooling rack to cool completely.
Currants or Craisins can be substituted for the fruit.
Always have your ingredients at room temperature for baking unless specified.