Those Chewy Oatmeal Cookies From Scripps

Dear SOS: I was recently released from Scripps Clinic in La Jolla, and during my stay I had the privilege of eating some of their oatmeal cookies, which were on the menu. They were the very best, chewiest cookies I have ever eaten. Is a recipe available?

--MAXINE

Dear Maxine: Our tasting panel (the panel grows when cookies are around) thought these were one of the year’s best so far.

SCRIPPS CHOCOLATE CHIP-OATMEAL COOKIES

3/4 cup margarine

1 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

1/4 cup water

1 teaspoon vanilla

2 1/2 cups oats

3/4 cup plus 2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup chocolate pieces

Beat together margarine, sugars, egg, water and vanilla until creamy. Combine oats, flour, salt, baking soda and chocolate pieces. Mix well. Place about 1/4 cup dough per cookie on greased baking sheet and bake at 350 degrees 12 to 15 minutes. Makes 1 1/2 dozen.

Dear SOS: You once printed a recipe for Scallops With Lime Butter, which I clipped out but somehow lost. Can you help with a recipe?

--HELEN

Dear Helen: Certainly. It’s a simple recipe, yet glamorous enough for company dinner.

SCALLOPS WITH LIME BUTTER

2 pounds scallops

Flour

2 tablespoons almond oil

1 cup dry white wine

1 cup whipping cream

1/4 cup unsalted butter, softened

Juice of 3 limes

Salt, pepper

Lime slices

Dust scallops lightly with flour, shaking off excess flour. Heat oil. Add scallops and brown lightly. Center should be slightly translucent. Remove from pan and keep warm.

Pour excess oil from pan and add wine. Reduce wine until pan is glazed and syrupy. Stir in cream and reduce until cream has thickened slightly. Reduce heat to low and whisk in softened butter and lime juice. Season to taste with salt and pepper. Pour over scallops and garnish with lime slices. Makes 8 servings.

Dear SOS: I have been seeking a recipe for Cobb salad with no luck, so I hope you can help. Some friends think it was first served at the Brown Derby in Hollywood and also on Wilshire Boulevard.

--MAVIS

Dear Mavis: Your friends are absolutely correct. The salad was a creation of the original Hollywood Brown Derby restaurant and has become a Hollywood legend with imitators everywhere.

HOLLYWOOD BROWN DERBY COBB SALAD

1/2 head iceberg lettuce

1/2 bunch watercress

1 small bunch curly endive

1/2 head romaine

2 tablespoons minced chives

2 medium tomatoes, peeled, seeded and diced

1 whole chicken breast, cooked, boned, skinned and diced

6 slices bacon, cooked and diced

1 avocado, peeled and diced

3 hard-cooked eggs, diced

1/2 cup Roquefort cheese, crumbled

Special French Dressing

Chop lettuce, watercress, endive and romaine into very fine pieces using knife or food processor. Mix in large, wide bowl or individual wide, shallow bowls. Add chives.

Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. At serving time, toss with 1/2 cup Special French Dressing. Pass remaining dressing. Makes 6 servings.

Special French Dressing

1/4 cup water

1/4 cup red wine vinegar

1/4 teaspoon sugar

1 1/2 teaspoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon Worcestershire sauce

3/4 teaspoon dry mustard

1/2 clove garlic, minced

1/4 cup olive oil

3/4 cup vegetable oil

Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. Shake well before using. Makes about 1 1/2 cups.