Clearly, BA's photo of this soup is better in all objective ways than my own, but I've made the egg drop soup recipe in the current issue twice this weekend and enjoyed it both times and something needs to be said for that. So, I recommend taking something resembling the Bon Appetit recipe to the local grocer. Low stakes. High return.

My sister is allergic to grapes, so oatmeal raisin chocolate chip cookies were out. But, I dig dried fruit, so I substituted apricots for raisins, added chocolate chips to the mix, and there you go, Joy of Cooking cookies, 2.0.

Preheat oven to 350F.

Mix:

1 3/4 c flour;
3/4 tsp baking soda;
3/4 tsp baking powder;
1/2 tsp salt;
1/2 tsp cinnamon

Beat in a large bowl:

1 c softened butter;
1/4 c granulated sugar;
1 1/2 c packed brown sugar;
2 eggs;
2 1/2 tsp vanilla

Stir in flour mixture, then add:

1 c dried fruit (raisins, apricots, cranberries);
3 1/2 c rolled oats;
3/4 c chocolate chips

Shape dough into balls and place 2 inches apart on lined baking sheets. Flatten balls to 1/2 inch thick. Bake 12-14 minutes, or until lightly browned. Let stand for two minutes, then cook on rack.

To be shared with friends and neighbours.