COOKIES VERSION 2.2
(Shirley Manson still ROCKS!)
(c) 2004 - 2010 and beyond, Edward Heller
Original Garbage Cookies Ver.1 recipe by Steve
Erdmann, loosely based on oatmeal scotchies.
** SOAKING DATES AND RAISINS
For best results, soak the raisins and dates in
the amaretto and water for 24 hours or up to a week or more in a
glass or plastic container with an airtight lid.
(Trust me. This is
2 cookie sheets (the 13 x 9 inch variety or larger)
BAKING PARCHMENT! IT TOTALLY RULES!
A big 'ol wooden spoon. (a new spoon is also fine)
An ice cream scoop or a really strong metal tablespoon (or both)
A "REALLY BIG" GLASS or METAL BOWL
(You can also use a KitchenAid-type mixer.)
SOFTWARE and DIRECTIONS:
**IF YOU ADD EVERYTHING AT ONCE, IT WILL BE REALLY
HARD TO MIX
**SO PLEASE USE THE INGREDIENT SEPARATIONS I'VE
2 Sticks of Butter, softened (salted
or unsalted, doesn't really matter)
1 and 1/2 CUPS of brown sugar
CREAM SOFTENED BUTTER ANDCOMBINE WITH BROWN SUGAR
1/2 TSP vanilla extract
MIX WELL, THEN ADD:
1/2 TSP of salt
1/4 TSP of baking soda
2 CUPS of flour
MIX THE DOUGH UNTIL EVERYTHING IS COMBINED,
1/4 CUP maple syrup (a few squirts from
the syrup bottle is fine)
1/4 CUP peanut butter
2 CUPS Rolled/Quick Oats
MIX WELL, THEN FOLD IN (don't over mix):
** 1/2 CUP RAISINS
** 1/2 CUP CHOPPED DATES
** 1/3 CUP AMARETTO
*** 1/3 CUP water
(**see SOAKING DATES AND RAISINS above)
(***only use water if you’re soaking the dates and raisins)
1/2 CUP butterscotch chips
1/2 CUP semi-sweet chocolate chips
Refrigerate the dough for at least an hour.
You can also roll up the dough and freeze it.
MAKES ABOUT 3 QUARTS OF COOKIE DOUGH.
The great things about garbage cookies are:
You never know which ingredient will show up
on your cookie.
Sometimes you get chocolate chips, sometimes
Sometimes you get dates AND raisins, sometimes
You can alter the recipe to your liking.
You can put all kinds of "garbage" in your
ARE YOU READY TO BAKE COOKIES?
PREHEAT THE OVEN TO 350 °F.
Line your cookie sheet with the baking parchment.
TRUST ME, YOU WANT TO USE BAKING PARCHMENT.
NO GREASING NECESSARY
(if you don't have parchment paper, you can do
the greasing thing on your cookie sheet)
With a good metal tablespoon or icecream scoop,
Scoop out golfball size balls of dough
and place them about an inch apart or more on
You can fit about a dozen cookies on each sheet.
Keep the unused dough cold until you're ready
to use it.
(the warmer the dough is, the more it will
If you're waiting for the first batch to bake,
refrigerate the unused dough.
You'll be much happier with the results.
15 to 17 minutes for soft, 18-20 minutes for
(times are approximate)
cookies are light golden brown and just barely golden brown around the
OVENS ARE DIFFERENT! WATCH YOUR COOKIES! **
DO NOT LEAVE THE KITCHEN!
DO NOT LEAVE THE HOUSE!
DO NOT LEAVE ON VACATION
WHILE THESE ARE BAKING!
** VERY IMPORTANT!!!! :
AFTER BAKING, SLIDE THE PARCHMENT FULL OF COOKIES
OFF THE PAN
VERY GENTLY ONTO A COOLING RACK OR TABLE, COUNTER
*DO NOT TAKE COOKIES OFF THE PARCHMENT until they
The soft cookies will be VERY FRAGILE right out
of the oven, so
wait about 3-5 minutes before removing them from
After they cool a bit, they will slide right off
the parchment paper.
When the cookies are done, keep them in an airtight
container or ziploc bag.
MAKES about 2 dozen cookies (sizes and quantity may vary).
DON'T EAT THEM ALL! SAVE SOME FOR ME!!!!