Preheat the oven to 190°C/375°F/Gas mark 5
Cream together the brown sugar, butter, milk and vanilla until well blended, then beat in the sour cream. Sift together the flour, soda and salt then add to creamed mixture just until blended. Stir in carob and nuts gently.
Drop by teaspoonfuls 3" apart on ungreased cookie sheets. Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on the cookie sheet for 2 minutes. Cool completely on a wire rack.
