About Me

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I don't bother nobody. I'm a real nice girl. Kind of laid back like a dead squirrel. Da ha, da ha, da ha ha ha ha. On a more serious note, I was born in Brooklyn, NY, then after nine years moved to Richmond,VA and lived there for thirty years. Lived in Fayetteville,NC for two and a half years. I lived in Savannah,GA for two years. I'm back in Richmond right now. I'm a recently divorced Christian BBW foodie concerned about human rights, ex-offender re-entry, recovery from all addiction, behavioral health,natural beauty,healthy living,etc. Right now I'm a caregiver,for the elderly,children and those with special needs and I am also trying to become a professional restaurant reviewer and blogger as well as looking for partners,investors & other resources to open a diner in the Bay Area of California or in Savannah Georgia 

Saturday, July 4, 2015

Kitchen Sink Cookies from MARTHA STEWART LIVING, SEPTEMBER 1999


I changed one ingredient in the recipe. I swapped out the walnuts for butterscotch chips because of a nut allergy but these are so good you’ll love them either way.

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened
½ cup sugar
½ cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup butterscotch chips
DIRECTIONS

Preheat oven to 350 degrees. Line baking SHEETS with Silpat baking mats or parchment paper.
In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 MINUTES. Beat in eggs, one at a time, until well blended. Stir in vanilla.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
Drop batter by HEAPING tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.