Turn Your Passion into a Profession
Getting to culinary school is easier than you think
Main Courses
BeefPoultry
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
Title: Kitchen-Sink Cookies
Yield: 84 Servings
Ingredients
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 (up to)
2 c chocolate chips
1 c chopped nuts
Instructions
Date: Tue, 11 Jun 1996 21:11:43 -0400
From: Linda Robinson
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,
http://www.erols.com/hosey.
Title: Kitchen-Sink Cookies
Yield: 84 Servings
Ingredients
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 (up to)
2 c chocolate chips
1 c chopped nuts
Instructions
Date: Tue, 11 Jun 1996 21:11:43 -0400
From: Linda Robinson
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,
http://www.erols.com/hosey.
Reviews
Become a Chef
