Kitchen Sink Cookies
On Saturday I attended the Healthy Living Summit for Bloggers. As part of the event, the planners organized a Team in Training bake sale silent auction where all proceeds benefitted the The Leukemia & Lymphoma Society. As my contribution to the bake sale I made Kitchen Sink Cookies. (I also made a second batch for my sister-in-law’s 30th birthday!)
They are called Kitchen Sink Cookies because in them is “everything but the kitchen sink.” I used Martha Stewart’s recipe and found it to be nice and adaptable so go ahead and swap cookie condiments you like with those you don’t. (Or just use whatever you have on hand!)
I decided to use oatmeal, semi-sweet mini-chocolate chips, milk chocolate chunks, butterscotch chips, white chocolate chips, mini-M&Ms, and currants. Martha called for coconut and walnuts, which I omitted. If you are going to make these cookies on the smaller side of the cookie spectrum you may want to use mini-sized cookie condiments like mini-chocolate chips, mini-M&Ms and currants instead of raisins. However if you are going to make monster cookies the full-size cookie condiments work well. The idea is that each bite contains a little bit of each ingredient. If you make small cookies using full size M&Ms, the entire cookie could end up with two big M&Ms and nothing else!
I really enjoy foods that have lots of texture and “chunks” so these cookies were right up my alley! (I may or may not have eaten more than one of these cookies before wrapping them…cookies go down so easily!) I wrapped these in the same way I wrapped the Better than Brownie Cookie Peanut Butter Sandwiches.
Kitchen Sink Cookies:
- 1 cup (two sticks) unsalted butter
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 2 cups mini semi-sweet chocolate chips
- 1 cup mini M&Ms
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup currants
Preheat oven to 350 F. Line baking sheets with Silpat baking mats or parchment paper.
In a large bowl with a wooden spoon (or in a stand mixer with the paddle attachment) 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. Remove bowl from mixer and add oats, chips, M&Ms, and currants. Stir until well blended.
Drop batter by heaping tablespoons onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.