Food                      Fabric                    Paper                    Holidays                    Decorating                   Giving                     

Monday, March 22, 2010

Kitchen Sink Cookies

These are my new favorite cookies. There is something for everyone. There are a lot of ingredients and that's why I'm calling them kitchen sink cookies. They are just about fool-proof. If your cookies tend to fall flat, try these. They are hard to screw up.
Kitchen Sink Cookies
Ingredient List
1/2 cup unsalted butter
½ cup vegetable shortening
1 cups packed light brown sugar (or sugar in the raw)
2/3 cup sugar
2 large eggs
2 ½ teaspoons vanilla extract
2 cups all purpose white flour

¾ teaspoon baking powder
¾ teaspoon baking soda
generous ½ teaspoon salt
2 cups old fashioned rolled oats

2 cups corn flakes, crushed
1 ¼ cups (5 oz.) chopped pecans
1 ¼ cups (about 3 ½ oz.) shredded or flaked sweetened coconut
*1 tablespoon peanut butter
**2 cups Chocolate chips

The instructions, with pictures
preheat oven to 375 degrees
In a mixer or a large bowl, cream the butter, shortening and brown and white sugars until light in color.
Add the eggs and vanilla and mix until fluffy.
In a medium bowl combine the flour, baking powder, baking soda and salt.
Add flour mixture to butter mixture and mix until combined. Stir in the pecans, corn flakes, coconut and oats.
This is a good time to add chocolate chips. You can add peanut butter here  too.
Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
Use an ice cream scoop and place balls about 2 inces apart on silpat or greased cookie sheet.
Use your hand to pat down the balls until about 1/2 to one inch thick.
Bake for 12-15 minutes. The sides will be a light brown and the center will look slightly underdone. Set the cookie sheet onto a wire rack and let stand until the cookies firm up slightly, about 3-5 minutes (this is super important so they don't break apart!). Transfer cookies with a spatula to wire racks. Let stand until completely cooled.
Makes 24-30 3 inch cookies. Store in an airtight containes for up to 1 week or freeze for up to one month.
Enjoy! Try them and let me know how much you love them.
Little note: you can make them larger or smaller, just adjust the cooking time. :)


Carrie K said...

these cookies look so yummy! I will try them this weekend!

Alison Gibbs said...

Oh wow...they do look so yummy

Mrs. Fence said...

Now I want some cookies...


Related Posts with Thumbnails