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December 07, 2006

Kitchen Sink Cookies

I copied this recipe out of a Martha Stewart magazine years ago, and it's probably the cookie recipe I turn to most often when I get the urge to do a little baking. They've got almost everything you can imagine in them (hence the name), so they make a very hearty and satisfying addition to your afternoon tea.

Kitchen Sink Cookies (from Martha Stewart Living Magazine) :

  • 1 cup unsalted butter or non-hydrogenated margarine
  • 1/2 cup white sugar
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups unbleached flour (I use whole wheat pastry flour with good results)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups old fashioned (rolled) oats
  • 2 cups semi-sweet chocolate chips
  • 1 cup flaked coconut
  • 1 cup raisins
  • 1 cup chopped walnuts

Cream butter and sugars together until smooth. Add eggs and vanilla. Add the rest of the ingredients on top of the butter and sugar mixture. Turn mixer on low and stir everything together until well combined. Drop by large rounded spoonfuls onto a cookie sheet. Flatten balls slightly with the heel of your hand.

Bake for 16-18 minutes or until lightly golden. Allow the cookies to cool on the pan for 2 minutes before removing them (this helps them hold together better). Makes about 4 dozen.

Now if you'll excuse me, I see that it's almost 4:00 - time for my tea!


5 comments:

farmer, vet and feeder of all animals said...

I have made those too! From the same recipe :-) Love them. I even eat them with my tea too (green please). Of course most cookies are better with tea (though my kids and husband would disagree--Milk they say)

Cheryl said...

Monica - Aren't they great? I'm an Earl Grey girl myself, but I do like milk with peanut butter cookies!

Lu said...

I was hoping I didn't "need" to copy down a new recipe, but apparently I do. Gladly, of course. And forced to, of course. HEE HEE. I think, however, that these cookies might wait until after candy cane cookies, nut cups, almond crescents... i.e., the holiday repertoire! Earl Grey...mmmmmm.....

Cheryl said...

Lu - Sorry to put you through such torture! : )
Happy baking!

Caitlyn Plemens said...

I love this recipe. I have used it a few times, and I experiement each time. If you change out some of the last ingredients, such as the nuts and coconut flakes, they can become just about anything. I always use the chocolate chips, and so far I've tried Reese's pieces, walnuts, rice krispies, corn pops, and dried fruit. So far, the best was, by a long shot, the Reese's. Just thought I'd introduce someone else into a life long cookie perfection project!

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