The best delicious Kitchen-sink Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Kitchen-sink Cookies recipe today!
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2 c Brown sugar (light or dark)
2 c Granulated sugar
3/4 c Butter; softened
1 c Crisco shortening
4 Eggs
2 ts Vanilla
3 c All-purpose flour
2 ts Salt
2 ts Baking soda
3 c Uncooked oats
2 c Coconut
2 c Raisins
1 -(up to)
2 c Chocolate chips
1 c Chopped nuts
Date: Tue, 11 Jun 1996 21:11:43 -0400
From: Linda Robinson CatRescuer@AOL.COM
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 (1/4 cup or less).
EAT-L DIGEST 10 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
84 Servings
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