Well…here we go. It is time I start blogging. I put it off for way too long so…let us begin.
About a week ago I awoke with the name for a new cookie: The Kitchen Sink. Of course, it had to be a mountainous one with tons of ingredients. I didn’t know what I was going to put in it, I just knew it was going to be a lot.
I thought I’d start with an oatmeal base. The oatmeal cookie is one of my favorites and gets along with many flavors. Peanut butter came next, as I love all things peanut butter. Thought about putting coconut in it. It is not a favorite flavor of mine, but I didn’t want to discriminate. Besides, what has coconut ever done to me? The rest should be simple, right?
Chips…no, not Ponch and Jon, silly, the kind you eat. I wanted to have several different kinds. Ended up with semi-sweet chocolate, white chocolate, butterscotch, and peanut butter. For some reason I have tons of peanut butter chips in my freezer. Surprisingly, I don’t use them in any of my cookies…until now!
Baked ‘em up and tried ‘em out. They were good, but obviously, missing something. “You can’t call it The Kitchen Sink when it doesn’t have any nuts,” went my inner monologue. “Walnuts it is,” I replied to myself. But it still needed more. Raisins? Of course! None of my oatmeal cookies have raisins in them and my friend Ramona is always asking for an oatmeal raisin cookie.
Baked ‘em up and tried ‘em out again. Fantastic! They baked up beautifully and tasted even better. My friends confirmed my thoughts when I took them to work the next day. Even JC loved them and he doesn’t like oatmeal, raisins, or coconut!
I feel pretty good about ‘em. The Kitchen Sink: my fourteenth cookie.
