A site for sore tastebuds and a woeful wallet

Cookies With Everything But The Kitchen Sink

There are lots of half-used things for cookie baking in the pantry since the holidays are over.   I found at least five packages of ingredients that wouldn’t keep for very much longer.  Since it is a snow day here for my eight year old, we decided to bake these crazy cookies after lunch. 

We started the usual way by preheating the oven to 350°.  In a mixing bowl we added two eggs, 3/4 cup brown sugar and 3/4 cup regular sugar, 1 cup shortening,  we then creamed that together with the electric hand mixer until it became a much lighter color.  All the dry ingredients were mixed in by hand.  To the creamed mixture we added 1 tsp salt, 1 tsp baking powder, 1/2 tsp cinnamon, 1 cup quick oats, two cups flour, and mixed until all flour was incorporated.  The  last stage was adding all the goodies from the pantry.  There was about 1/4 cup chocolate chips, 1/2 cup butterscotch chips, 1/4 cup chopped dates, 1/4 cup slivered almonds, 1/4 cup walnut pieces.  Into the bowl they went.By the round teaspoon arrange dough on a sheet and press down to flatten slightly leaving a bit of space between each.  Bake for about 12 minutes until edges brown a bit.  Allow to cool and enjoy a tasty treat on a snowy day…even on a warm and sunny day I hope you’ll enjoy these.


2 responses

  1. vicki eckart

    i have found a 1 1/2 inch scoop to be a life changing cookie making tool. not only do all the cookies turn out perfectly round but they are also much more uniform in size and cook more uniformly as well. if you are giving cookies as gifts, they fit in nice stacks in tins and other containers. i know divas like to keep their arsenal of tools small, but scoops of all sizes are excellent multi taskers for anything that you want measured out about the same- mini cheesecakes, cupcakes and muffins are a couple of examples- i’ve even used them for pancake batter. scoops, silicone spatulas and sharp knives are at the top of my “can’t live without them” list! 🙂

    January 29, 2011 at 2:24 pm

    • I have a 1½” scoop and they do work wonders. I don’t have a variety like you. So now I have an excuse to shop for more. Sometimes I use a melon baller as a scoop. Uniform is good. Baking stones are my “cant live without it” baking tool. They cook everything so evenly. I tried out new sheets of metal for these cookies. Since they were a dark color they baked up nicely but I still love the stone.

      January 30, 2011 at 4:01 pm

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