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Gorp Cookies

"Gorp" is an old outdoorsman's term for a high-energy snack. The word is generally thought to stand either for "good old raisins and peanuts" or "granola, oats, raisins and peanuts." These are dressed up for the holidays with the addition of chocolate chips.

2 sticks unsalted butter, room temperature
2/3 cup packed brown sugar
1/3 cup sugar
2 large eggs
2 tablespoons milk
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup quick-cooking oats
2 cups chocolate chips
1 1/2 cups raisins
1 cup Spanish peanuts or other nuts, coarsely chopped

In a large mixing bowl, beat together the butter and sugars until smooth. In a separate bowl, lightly beat together the eggs, milk and vanilla. Beat them into the butter mixture. Scrape down sides of bowl and beat again briefly.

In a separate bowl, stir together the flour, salt, baking soda, and baking powder. Beat this into the butter mixture a little at a time, then add the oats in the same manner.

Stir in the chocolate chips, raisins, and peanuts. The dough will be stiff. Roll it into one or two "logs" and wrap these tightly in parchment or waxed paper. Store in the fridge for up to six or eight weeks.

When ready to bake, preheat the oven to 350 and set the oven racks at the top and lower middle levels. Cover cookie sheets with parchment paper and use about 1 tablespoon of dough for each cookie, putting no more than 8 or 9 cookies on each sheet.

Bake at 350 for 6 to 7 minutes, then switch the cookie sheets (put the top one on the lower middle rack, and the lower middle one on the top rack). Bake another 6 to 7 minutes, until the cookie edges are barely brown but the middles are still pale. Allow cookies to rest on the cookie sheets for about 5 minutes, then remove cookies to a wire rack to cool.

Makes about 4 dozen cookies

Catherine S. Vodrey

Monday, December 20, 1999

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