Yes I follow Martha Stewart on Instagram and It’s not because I have a shortage of cook books and pamphlets or don’t possess tons of magazine clippings and folders full of hand written recipes spanning over decades.
Almost all the recipes I come across on her site never happen in my kitchen but I truly enjoy the photos and inspiration to try something new.
Once in a while I come across a recipe that won’t let go of me until I give it a try. It helps when all the ingredients needed already live in my kitchen cupboards, having the right tools and appropriate pans is great incentive as well.
No special tools needed for this cookie recipe as everything is stirred together by hand, then a couple of cookie sheets will complete the job.
I decided to use a good old fashioned wooden spoon to mix my ingredients just for old time sake and my forty year old cookie sheets which also belong to another era are still serving me well. My new friend parchment paper has joined the old timers and pretty well has the cookie sheets covered!
We are well into the month of April although I’m presently looking outside my window at what looks like a January scene. It couldn’t be a more perfect day to warm up the kitchen with a batch of homemade cookies!
Kitchen Sink Cookies
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpat baking sheets.
- In a medium bowl sift together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl beat butter and sugars together with a spatula or wooden spoon until smooth and creamy.
- Beat in vanilla and eggs one at a time until well blended.
- Gradually stir in flour mixture into butter mixture until well mixed.
- Stir in oats, chocolate chips, coconut, raisins and walnuts.
- Drop batter by heaping tablespoons or with a 1 ounce ice cream scoop 2 inches apart on prepared cookie sheets.
- Press tops down with the bottom of a glass to flatten cookies evenly.
- Bake about 16 to 18 minutes until golden.
- Cool on cookie sheet for 2 minutes then remove and col completely on wire rack
Notes, Tips and Suggestions
- These cookies seem to have everything but the kitchen sink in them. They are surprisingly not too sweet and very satisfying. One cookie goes a long way!
- In case you’re wondering exactly how many eggs are in that bowl in fact there are only two, picture may look like more since they happened to be double yolk eggs.
- Switched raisins for dried cranberries and chopped pecans replaced the walnuts.
- After adding coconut, nuts,rolled oats, chocolate chips and dried fruit the dough becomes quite thick and hard to stir with the wooden spoon. Drop the spoon and finish mixing with hands.
- When flattening cookies occasionally dip bottom of glass in water to prevent it sticking to the dough.
- Makes about 40 to 45 cookies.
- Cookies freeze well.