Kitchen sink cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown sugar; (light or dark) |
| 2 | cups | Granulated sugar |
| ¾ | cup | Butter; softened |
| 1 | cup | Crisco shortening |
| 4 | Eggs | |
| 2 | teaspoons | Vanilla |
| 3 | cups | All-purpose flour |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Baking soda |
| 3 | cups | Uncooked oats |
| 2 | cups | Coconut |
| 2 | cups | Raisins |
| 1 | cup | Chocolate chips |
| 1 | cup | Chopped nuts |
Directions
Cream the sugars, butter and shortening together. Beat in eggs and vanilla.
Combine flour, salt and soda; beat into first mixture. Add remaining ingredients to mixture, combining well. Drop by heaping teaspoons onto greased baking sheet, 2" apart. Bake in preheated 350x F oven for about 8 minutes, or until cookies are nicely browned. Let cookies cool on baking sheet for a minute before removing to cool on rack or paper towels. Store in an airtight container. Makes 7 dozen cookiesx. For best results, form dough into rolls, wrap in waxed paper and chill until firm. Slice and bake as above.
xWell, the original recipe claims it makes 7 dozen. I have had it make anywhere from almost 10 dozen to 17 dozen normal-sized cookies before, depending on what ingredients were added or left out. It really works best if the "additives" are decreased by about 1 cup, as the dough tends to get too dry to hold together on occasion. Dropping 1/1 to 1 c. oats, or deleting part of the coconut helps avoid the problem. Alternately, you could probably add another egg or a little more butter (¼ cup or less).
Recipe by: Linda Robinson <CatRescuer@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.