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Mom's Garbage Cookies

Mom's Garbage Cookies

lrawlins

Sliced refrigerator cookie.

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Cream together sugars and shortening. Add in flour, salt and baking soda. Add eggs and mix well. Stir in rest of ingredients and work dough with your hands until mixed.
  2. Divide dough in 1/2. Place each half on waxed paper. Form two long rolls. Refrigerate 1-2 hours.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Slice dough 1/4 inch thick. Place on cookie sheet and bake 10 minutes.
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Reviews

athomeintj
10
4/15/2008

I've used this recipe several times now, and have loved it every time. Try throwing in more than just chocolate chips and dates (butterscotch or peanut butter chips and raisins or other dried fruit). I've yet to discover a new ingredient that didn't work well!

Healthy Witness
8
12/3/2009

These were great! Just a few changes... used rice krispies instead of corn flakes (didn't have any) and butter instead of shortening. Also did not use dates. Pecans made them awesome. They went straight to the oven like drop cookies (not slice fridge ones). Enjoy!! I made these a second time w/o the oats and they came out flat, so I'd make sure you have oats. Cook at a LOWER TEMP, I did 325/350 degrees and cooked until the top no longer shines - much better. FYI

Duckball
8
11/28/2005

The taste of these cookies is so familiar.. I'm not sure why, but I'm thinking of junior high cooking class. :) I didn't have dates, and although I thought of substituting Craisins, I decided to just omit that ingredient. I did a half-batch, and used margarine. My mixer could handle blending all the ingredients, although the corn flakes got well-crushed (which was fine, no lumpy hard bits to bite through!). Only problem was that they really flattened out.. Tasted great (both the dough and the cookies!), and the flatness didn't bug me. In the future, I'll probably use ½ baking soda and ½ baking powder (I do that change in most cookie recipes for softer, thicker cookies), and I might try these as drop cookies next time. I WILL make these again! Thanks, lrawlins!