Thursday, June 29, 2006

"Kitchen Sink" Cookies

A few months ago, I found that I had a lot of small amounts of various cookie-making goodies cluttering the cupboard. Some were leftover from a Christmas-time experiment with variations on Seven Layer or "Magic" Bars, which are just about my favorite thing ever - though devastating to the waistline.

Long story short, I whipped up a batch of my favorite oatmeal cookie dough and tossed it all in - coconut, butterscotch chips, dark chocolate chips, dried cherries, slivered almonds, toffee chips and white chocolate chips. The cookies were delicious and garnered tons of compliments. Now, I just make them with whatever I happen to have on hand. This time it was pecans, dark chocolate chips and dried cranberries. I also like them with toffee chips, dark chocolate and slivered almonds.

I usually double this recipe and freeze some of the dough to bake later. The recipe makes about 30 cookies of the size pictured. The original recipe calls for 1/4 cup of dough per cookie, and makes only sixteen 4 inch cookies.

"Kitchen Sink" Cookies
adapted from Cook's Illustrated's
recipe for Chocolate Chunk Oatmeal Cookies with Pecans and Dried Cherries
1 1/4 cups unbleached all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/4 cups rolled oats

1/2 cup of chopped dried cherries, apricots, cranberries or raisins
1/2 cup toasted chopped pecans or other nuts, such as walnuts or toasted slivered almonds
1/2 cup dark chocolate chips or other type, such as white chocolate, butterscotch or peanut butter
1/2 cup coconut
1/2 cup toffee chips
( Note - if you do not use the coconut or toffee, increase the dried fruit and nuts to 1 cup each)

1 1/2 sticks of unsalted butter, softened but still cool
1 1/2 cups packed brown sugar, preferably dark
1 large egg
1 teaspoon good vanilla extract
  1. Adjust oven racks to upper and lower middle positions, heat oven to 350 degrees. Line two large baking sheets with parchment paper or lightly grease
  2. Whisk flour, baking powder, baking soda, oats and salt in a medium bowl.
  3. Mix add-in ingredients (chocolate chips, nuts, etc.) in another bowl
  4. In a standing mixer fitted with the flat beater, beat butter and sugar at medium speed until no lumps remain - about 1 minute.
  5. Scrape down the sides of bowl and add egg and vanilla and beat on medium-low speed just until incorporated.
  6. Scrape down bowl, and with mixer running at low speed, add flour mixture gradually, until just combined.
  7. Add mixture of nuts, chips and fruit and mix until just combined.
  8. Give the dough a final stir with a spatula or wooden spoon to make sure no flour pockets remain.
  9. Form dough into balls about 1 1/2 inches around.
  10. Place 9 balls on each cookie sheet, and flatten to 3/4 inches thick
  11. Bake for about 12 minutes at 350. The cookies should be light brown and set on the edges - but still damp in the middle when they come out. Rotate the sheets top to bottom and front to back if they are browning unevenly.
  12. Cool on cookie sheets for at least five minutes, then transfer to a cooling rack with a metal spatula and cool to room temperature (if you can wait that long!)



  1. I love those recipes where you just thrown in a bunch of goodies you've got lying around the kitchen.

  2. Quite similar to a recipe found in an old church cookbook put out by Hope College of Holland MI in the 70s (I collect cookbooks). "Easy Everything Cookie" Almost impossible to screw up!

  3. I've always wanted to try those. They look yummy. Btw, if you make them but you want to omit an ingredient or two (ex: coconut) do you have to adjust any of the other ingredients?

  4. from our kitchen -
    I know just what you mean, and this is perfect for that! How can you go wrong?

    Buffalodickdy -
    I love old cookbooks too - and they really are that easy.

    Kady -
    If you leave out something, you can just add enough of something else to make up the same volume - the original recipe calls for a cup each of dried cherries and chocolate chips.

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