Mom’s Cookies, or Why I’ve Never Minded Losing Teams Much

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

—buffalo’s mom

  1. 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
  2. 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
  3. Add:
    • 2 eggs
    • 1/4 cup milk

    Whip 3 minutes.

  4. Sift into the batter:
    • 2 1/4 cups flour
    • 1 tsp baking soda
    • 1 tsp salt

    Beat another minute.

  5. 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…?)

Life, and Other Non-Food Happenings

Yep, it’s another food blog.

Being the borderline-obsessive monkey that I am, I have for a few years kept a recipe file on my computer (two, actually, one of the things that we’ve made and know are good—titled, of course, ‘known-good’—and one of the things that sound good and we want to try, which is currently in a file called, yep, ‘things-to-try’.  For what it’s worth (not much, I’m sure), most of it is in LaTeX with the cuisine package…).

For mother’s day presents for a couple family members a couple years ago, my then-partner and I had copies of our ‘known-good’ file printed and bound by Kinko’s.  This was ok for a one-time special-occasion present, but (especially seeing as the file has grown to nearly 60 pages, a 450K pdf) isn’t very sustainable for ongoing sharing. So when we started talking about sharing recipe files with a friend, I started thinking about finding a different, smaller, more shareable way.  And thus this page was born.

And then after about three posts the project stalled, for an assortment of reasons.  Six years later, the recipe files are, in their way, more inaccessible than ever, but here we are.  This will ever be far more ‘recipe box’ than ‘food blog’, but I’ll try to at least make it a little interesting to people who aren’t me…