When I was about 7 years old, we had, just that year, gotten cable so that we could get the premium-tier channel that many of our local baseball team‘s games were on. When a game wasn’t going well for them, my mom would run from the room, saying she couldn’t take it anymore, into the kitchen, and shortly thereafter, these cookies would appear. We had a lot of cookies that summer.
Chocolate Chip (and Kitchen Sink) Cookies
Makes about 5 dozen
- Preheat oven to 325°; in a large bowl, combine:
- 2 cups oatmeal
- 1 cup chopped nuts
(pecans are canonical; walnuts are also good, or a mix)
- 1 cup dried fruit
(raisins are canonical; dried cranberries, cherries, or other dried fruit, or a mix, are also good)
- 4 oz semi-sweet chocolate, chopped
- 8 oz semi-sweet chocolate chips
- 8 oz milk chocolate chips
- Cream into bowl:
- 2 sticks butter, or 1 stick butter plus 1/2 cup shortening
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 Tbsp vanilla
- 2 eggs
- 1/4 cup milk
Whip 3 minutes.
- Sift into the batter:
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
Beat another minute.
- Drop by tablespoons onto ungreased baking sheets. Bake 12–15 minutes until set and dry on top but not yet brown around edges. Cool on plates or wire racks; whatever manages to survive can go into zipper bags and be put in the freezer. They’ll probably keep for a couple weeks, but, honestly, they’ll be gone before they go bad, or something’s wrong with your family.
I’m sure most every family has a “Kitchen Sink Cookie” recipe, but this one is ours. This one came to me from my mother; I have no idea where she might have gotten it from. (Of course, I suppose I could ask, but then where would the mystery be? Besides, aren’t recipes like this supposed to just spring forth from the imagination of your mother, without precedent, precursor, or equal…?)