Tastes of Ogunquit

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

-Anthony Bourdain

It's here! The new cookbook from Ogunquit, Tastes of Ogunquit, the new Ogunquit cookbook features 82 recipes from a variety of contributors. Recipes include breakfast dishes, seafoods, candies, cookies, and even cocktails! All recipes are tried and true.

Five recipes from Ogunquit Beach Inn are included as well as some of our favorite Ogunquit restaurnats like: Amore Breakfast, MC Perkins Cove Restaurant and Gypsy Sweathearts.

Our favorite Baked Stuffed Haddock recipe is also featured!

Cookbooks are  $12 and that includes shipping. Proceeds benefit York College Scholarship.

To Order, send a check for $12  to:

Ogunquit Beach Inn

POB 1803

Ogunquit, ME 03907

Attn: Cookbook

Please include your mailing address. $12 per cookbook. The perfect gift for anyone who loves Ogunquit or cooking!

Oatmeal Chocolate Chip Cookies,....OBI style.

One of my earliest memories of fall was the smell of my mother baking cookies. Summer we had peanutbutter cookies,  oatmeal  cookies in the fall, and  sugar cookies around christmas time.
Every Saturday from May to the end of October, I make cookies for guests. Over the years, I have developed this recipe. Hope you like it:

2  sticks of unsalted butter
1  cup of brown sugar, packed
1  cup of white sugar
2  eggs
3  teaspoons of vanilla
3  cups of sifted flour
2.5 Cups of quick oatmeal
2 Tablespoons of peanut butter
1/2 teaspoon of salt
1/2 teaspoon of baking powder
3/4 teaspoon baking soda
2 Cups of choclate semi-sweet morsels


optional: 1 teaspoon cinanmon,  M and M's

Cream butter and sugars until light and fluffy. Add eggs and vanilla and beat well. Add sifted flour, salt, baking powder and baking soda and mix well. Add oats and mix. Add chocolate morsels and blend. Drop by tablespoon on cookie sheet. Bake in preheated oven for about 15 minutes ~ and then enjoy!

Baked on 10/03/2009