I went to the Winter Farmer’s Market this weekend to meet some local farmers and buy some fresh, organic meats and eggs. While I was there we stopped into the local coffee roaster who hosts the even to get a cup of coffee and a snack. My daughter was eyeing these large cookies in the window of the snack display. The shelf marker called them “Kitchen Sink” cookies for $2 each. Now, they were quite large, probably 3 of mine put together but I thought, “Wow, I have that recipe at home. I can use my fresh eggs we’ve bought and made those with her when we get home.” And after we dug through my Mom’s old recipe tin to find the recipe, make them we did.
Now, my daughter loves to cook and bake. So she was super excited to help bake these cookies. She didn’t even mind that she didn’t buy one at the store just from the prospects of being able to make them herself at home. She really is a kid after my own heart. These are called Kitchen Sink Cookies for a reason so be prepared!
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 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 °F. Line baking sheets with Silpat baking mats or parchment paper.
- In a large bowl, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
- Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes.
- Remove from pan, and finish cooling completely on wire rack.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg