Wednesday, May 2, 2018

Polly's Everything but the Kitchen Sink Cookies



I texted my sister and asked about those "kitchen sink" cookies, hoping she'd send me her recipe for these fantastic cookies that she makes that have so many great flavors- fruit, nuts, coconut, chocolate- you name it, it's in there.

She was funny, as you can see from our text interchange. 
Since I didn't get a real recipe out of my sister, my recipe is loosely based this one from Martha Stewart. 

One note, I used walnuts in this recipe and didn't stop to taste them before mixing them up.  Yep, my walnuts were bad/rancid and I did have to throw away my first batch as the bad taste permeated the whole batch.

They say "one bad apple can spoil the whole cart", but why don't they say "one bad walnut can wreck the whole batch of cookies"?.  Because it is a real thing! When in doubt, throw them out!



Makes about 3 dozen
Ingredients

1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled, or steel cut*, oats
1 cups mini semisweet chocolate chips
3/4 cup flake coconut (sweetened, or unsweetened- either works)
1 cup raisins, or a mixture of apricots, raisins and cranberries
3/4 cup coarsely chopped walnut
1/4 cup pistachios, or almonds, chopped

Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla. 
In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
Drop batter by heaping tablespoons or with a 2 ounce cookie scoop onto parchment or a Silpat mat about 2 inches apart. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes.  Remove from pan, and finish cooling completely on wire rack

*Steel cut oats can be used in cookies and give it a crunchier texture.  Regular rolled oats are more traditional.

Below- I used dried cranberries, apricots and golden raisins.


I like to use mini chocolate chips instead of regular size ones, but any kind work.


It's a lumpy bumpy mixture.


1 comment:

  1. I can't wait to try these- thank you Polly and Piper!

    ReplyDelete