Kitchen Sink Cookies
There is nothing cozier than a fresh, batch of homemade cookies on a rainy day. Mondays are pretty brutal so spice up your Monday with some delicious kitchen sink cookies! The recipe is simple, and you can use semi-healthy ingredients, whatever you have in your pantry. Great with coffee for breakfast or an after school snack for your kiddos.
Ingredients: 2 sticks softened butter 1/2 brown sugar 1/2 cup white sugar 2 large eggs 1/2 tsp vanilla extract 1/2 tsp almond extract 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 cup rolled oats
Add-ins: 2 cups semi-sweet chocolate chips 1 cup shredded coconut 1/2 cup slivered almonds
Preheat oven to 350, line two baking sheets with parchment paper or baking mat.
In your stand mixer*, cream butter and sugars on medium speed. When light and fluffy add extracts and eggs, one at a time.
In a separate bowl mix: flour, baking soda, baking powder and salt. Add dry mixture to wet mixture in your stand mixer and mix on low.
Add rolled oats, mix for 2 minutes more. You will need to scrape the sides of the bowl to make sure your batter is nice a mixed well.
Turn off your mixer and incorporate the “add-ins” into your batter with a wooden spoon. I used, chocolate chips, shredded coconut and slivered almonds. You can use whatever you have in your pantry, just adjust the measurements accordingly. I personally don’t love dried fruit, but feel free to add raisins, dried cranberries, walnuts etc.
Bake for 16-18 minutes at 350, let cool for 5 minutes on the tray before moving them to a wire rack. Store in an air tight container.
This recipe was adapted from Martha Stewart.
