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
- 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
- Whisk flour, baking powder, baking soda, oats and salt in a medium bowl.
- Mix add-in ingredients (chocolate chips, nuts, etc.) in another bowl
- In a standing mixer fitted with the flat beater, beat butter and sugar at medium speed until no lumps remain - about 1 minute.
- Scrape down the sides of bowl and add egg and vanilla and beat on medium-low speed just until incorporated.
- Scrape down bowl, and with mixer running at low speed, add flour mixture gradually, until just combined.
- Add mixture of nuts, chips and fruit and mix until just combined.
- Give the dough a final stir with a spatula or wooden spoon to make sure no flour pockets remain.
- Form dough into balls about 1 1/2 inches around.
- Place 9 balls on each cookie sheet, and flatten to 3/4 inches thick
- 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.
- 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!)