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Make a Bag Full to Share
Written By: Marlene Osteen | Issue: November - 2022
Carole Stork’s Oatmeal Fruit/Nut Cookies are an irresistible token of Friendship and Love.
The package arrived unbidden on the first day of October, one day after narrowly escaping Hurricane Ian.
It had been a harrowing, nail biting couple of days, watching Ian tear furiously through Florida barreling towards the city of Charleston, my home for the past two years.
When I saw the return address on the label emblazoned in red with “Enjoy,” I couldn’t wait. I tore it open. It was (as I knew it would be) filled with a dozen or more bite-size perfect circles of oatmeal cookie. Salty, sweet, studded with nuts, and filled with dollops of fruit and a dense trail mix, they were a welcome gift from Carole Stork.
The week before I had emailed Carole, pleading for the recipe in order to share it with Laurel readers. Carole is well known on the Plateau as the owner of Stork’s Wrap, Pack and Ship in Cashiers.
She is, as she told me, famous in her neighborhood for the cookies, known for always taking a bag full to share with friends at get-togethers and Groovin’ on the Green at The Village Green.
One could say that it was out of frugality that Carole developed the recipe. Years ago, she noticed that her guests never ate the Brazil nuts in the salted mix she regularly served. Rather than throw them away, she started picking them out of the mix and freeze them for another use. Then one day it occurred to her that she could chop them up and add them to a cookie.
I’ll bet you can’t eat just one!
Carole Stork’s Oatmeal Fruit/Nut Cookie
Yields 40 Cookies
Ingredients
1 pouch Betty Crocker Oatmeal Cookie mix.
1 stick salted butter
1 large egg
1T water
12oz. Any good trail mix with dried fruit, nuts & chocolate.
Directions
1. Pre-heat oven to 350F
2. Mix up butter, egg & water
3. Add pouch contents & trail mix to the mixture. (It will be really chunky)
4. Form into little balls, and place on and un-greased cookie sheet.
5. Bake on convection oven setting for 5 minutes, turn pan and bake an additional 5min.
6. Remove immediately to cooling racks.
