Alright, so you can say I punked out because this isn't a new recipe. Actually we used 3 recipes that we've done before. But you can't deny recipes that are super delicious!! I made these kitchen sink cookies a few months ago. I kinda made up the recipe by compiling a bunch of recipes. I wanted a cookie full of stuff and this is what I came up with. They've got oatmeal, walnuts, two kinds of chocolate chips, coconut, and raisins. Feel free to leave out any of those if you don't like them. One tip I like to remember when making cookie dough is to use butter that's softened but still cool. I'm not sure why but I feel better putting cold cookie dough into the oven. If you want, you can make this dough a few days ahead and scoop it straight from the fridge.
Kitchen Sink CookiesMakes 18 cookies
MY NOTES: I used a cookie scoop that holds 2 tbsp of cookie dough.
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups rolled oats
1/2 cup chopped and toasted walnuts
1/4 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
1/4 cup coconut
1/4 cup raisins
Preheat the oven to 350 degrees F (175 degrees C). Line 2 large cookie sheets with parchment paper.In a medium sized bowl, sift together the flour, salt and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until smooth and fluffy, about 1 minute. Add egg and beat until fully incorporated. Mix in vanilla extract. With the mixer on it's lowest speed, slowly add the flour until almost incorporated. Mix in oats, then with a rubber spatula fold in the chocolate chips, walnuts, coconut and raisins. Drop by heaping tablespoons onto the prepared cookie sheets.Bake one sheet at a time for 13-15 minutes, or until golden brown. Allow the cookies to cool for 5 minutes on the cookie sheets. Transfer them to wire racks to cool completely.
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