Endless days of shoveling snow call for rustic chic sustenance. So before venturing outside again later this morning, I asked Susan to make what I call are her delicious “Kitchen Sink Cookies”. I call them Kitchen Sink Cookies because of all the tasty and energizing (and healthy) ingredients that go into them. Take a good oatmeal cookie recipe and throw other goodies in the mix such as raisins, pecans, chocolate chips, dried cranberries and coconut. Her recipe is below.
Kitchen Sink Cookies
All ingredients should be at room temperature.
Preheat oven to 350 degrees.
2 sticks unsalted butter
1 cup of firmly packed dark brown sugar
1/2 cup granulated sugar
2 extra large eggs
1 teaspoon pure vanilla extract
1-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups uncooked oats (quick cook or old fashioned)
1 cup raisins (or 1/2 cup raisins with either 1/2 cup dried cranberries or dried cherries)
1 cup chopped pecans
3/4 cup chocolate chip morsels
1/2 cup shredded sweetened coconut
Beat butter and sugar together until creamy.
Add eggs and vanilla and beat well.
In a separate bowl, combine flour, baking soda, cinnamon and salt. Mix well into the wet ingredients.
Stir in oats, coconut, pecans, raisins (and/or additional dried fruit). Mix well.
Drop rounded tablespoonfuls onto an ungreased cookie sheet.
Bake 10 to 12 minutes (or until golden), depending on size.
Cool for 2 minutes on cookie sheet, then remove to wire rack to cool completely.
Makes approximately 3 dozen Kitchen Sinkers!
All photos by Joel Woodard