Kitchen Sink Cookies

This recipe appeared in Everyday Food back in March 2008, and it’s been my go-to for an everything cookie. In fact, I use it for day trips and outings instead of the sugary granola bars from the store (I figure they are about the same nutrition value–if not better). I’ve revised it a bit, but I’ll post both the original and my substitutions. I’ve also been learning how to adjust to high altitude, so I’ll put the variations in. For high altitude, you’re also supposed to add more liquid, but I’m not sure where here–I haven’t tried adding another egg. How I’ve altered it here works for 4500 feet above sea level. Anyway, this isn’t a decadent cookie, necessarily; it’s just a great kind-of healthier cookie to have in the repertoire.

Kitchen Sink Cookies

2 1/2 c. flour (I use 1 c. whole wheat + 1 1/2 c. white)
1 t. salt
1 t. baking powder (3/4 t. if high altitude)
1/2 t. baking soda
1 c. butter, softened (I use 12 T.–less greasy)
1 c. packed brown sugar (use 2 T. less if high altitude)
1 1/2 t. light corn syrup
1 T. pure vanilla
2 large eggs
1 c. chocolate chips
1/2 c. raisins (or craisins, dried cherries or white chocolate chips)
1/2 c. chopped pecans (toast them first, and they’re better)
1/2 c. old-fashioned rolled oats (or coconut–I do white chocolate, chocolate, coconut and pecans–it’s a great cookie)

1. Preheat oven to 375. Line two baking sheets with parchment paper. Set aside.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

3. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.

4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.

5. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12-16 minute, or until cookies are lightly browned, rotating sheets halfway through.

6. Cool 5 minutes on sheets; transfer to a wire rack to cool completely. (Stores at room temperature in an air-tight container for up to 3 days.)

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