Recipe - Kitchen-Sink Cookies

2 cup Brown sugar (light or dark)
2 cup Granulated sugar
Three fourths cup Butter; softened
1 cup Crisco shortening
4 Eggs
2 teaspoon Vanilla
3 cup Allpurpose flour
2 teaspoon Salt
2 teaspoon Baking soda
3 cup Uncooked oats
2 cup Coconut
2 cup Raisins
1 (up to)
2 cup Chocolate chips
1 cup 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 normalsized 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 (One fourth cup or less).

EATL DIGEST 10 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.