The Kitchen Sink

It was a busy Saturday

Up early and to the Farmers Market

to give away the more than 7 dozen muffins I baked

as a thank you to Market Patrons

But not just muffins

vegetable muffins

Butternut Squash, Chocolate Zucchini and Tomato Spice

And there was a handout with recipes as well,

for those who wished to buy produce and make them at home.

Cleaning anything is always risky!

Last week, I cleaned out the pantry

And found almost empty gold and regular raisin boxes,

a handful of dried cranberries

A "dab" of oatmeal in the box

And the freezer yielded some toasted coconut and some walnut pieces

So today I used them --

used them all

And made cookies!

Cookies that I will never be able to duplicate

(for who wants to put in seven golden raisins?)

I did use a recipe as a guide

For the flours and sugar and eggs and butter

But then I just emptied the packages of raisins, cranberries, coconut and walnuts into the dough

Dropped them on a cookie sheet and put them in a 350 oven

I got some nice cookies -- buttery and filled with "things"

Alas, not tea cookies

But rather milk cookies!

These particular cookies

And only these particular cookies

Will be known to me as "Kitchen Sink" cookies

For they have everything in them but the kitchen sink

And I have a pantry shelf that's empty

No raisins, no dried cranberries

KITCHEN SINK COOKIES

(The Guide)

3/4 c. butter, softened

3/4 c. white sugar

1/2 c. brown sugar

1 egg

1 cup flour

1 cup oats

1 t. soda

pinch salt

Preheat oven to 350

Cream butter and sugars with electric mixer.    Add egg and beat.    Add flour, oats, soda and salt.     Add dried fruit (cranberries, golden raisins, raisins), add toasted coconut and finely chopped walnuts.

Mix thoroughly.    Drop by spoonfuls onto parchment or silpat lined cookie sheet and bake about 12 minutes.    They should be soft when you remove them unless you like a crisp cookie -- then bake a little longer.     Cool.

NOTE:   I just had a cup of oats in that box!