Or
everything but the kitchen sink cookies - in other words, when you’ve got bits
and pieces of ingredients lying around, not enough to make a full recipe by
themselves so you put them together to make something new.
This
came about when I had less than half a bag of semisweet chocolate chips and
really wanted to make cookies. I started poking in my cupboards and found
some pecan pieces, a mostly gone package of rolled oats, and dried cranberries.
Surely, I thought, surveying the sorry lot like Cinderella’s fairy godmother
seeing the possibilities with a pumpkin, some mice, and bits of torn rags, I
could conjure something decent.
The result
was decent enough that I had polished off a whole plate of these by the time
the weekend was finished. They’re addictive to be sure; not too sugary and have
a satisfying salty and sweet combination that is irresistible.
Best of all, the recipe is ultra versatile. Don't have dried cranberries? Use raisins instead. No pecan pieces? Try almonds or chopped walnuts.
Kitchen Sink Cookies
Makes 2 dozen
1 cup
flour
2 cups
rolled oats
1/2 cup
sugar
2/3 cup packed brown sugar
1 cup
semisweet chocolate chips
1 cup
dried cranberries
½ cup
pecan pieces
1 tsp
vanilla extract (preferably bourbon vanilla)
2 large
room temperature eggs
1 cup room
temperature butter
1 tsp
baking soda
1 ½ tsp
sea salt
1. Preheat
the oven to 375°
1. Cream the butter and sugar in a mixing bowl
until well incorporated.
2. Add two eggs and mix well.
3. Add the
vanilla.
4. In a
separate bowl, mix well the dry ingredients (flour, oats, baking soda, &
sea salt).
5. Add the
dry ingredients to the wet and mix until the batter is just beginning to come
together.
6. Add the
chocolate chips, cranberries, and pecan pieces and mix until evenly distributed
and the batter has come off the sides of the bowl.
7. On a
cookie sheet lined with a silicone mat, drop tablespoons of the dough, 12 in all, into
equidistant rows.
8. Bake
the cookies for 10 minutes. Oven cooking times may vary but just make sure that you take
them out when the edges only are starting to turn brown. The ideal cookie is
crispy on the outside but soft and moist on the inside.
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