Kitchen-sink cookies

Yield: 84 Servings

Measure Ingredient
2 cups Brown sugar (light or dark)
2 cups Granulated sugar
¾ cup Butter; softened
1 cup Crisco shortening
4 \N 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 (up to)
2 cups Chocolate chips
1 cup Chopped nuts

Date: Tue, 11 Jun 1996 21:11:43 -0400 From: Linda Robinson <CatRescuer@...> 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.

Well, 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).


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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