My hubby doesn't ask me to make desserts for him very often. Almost never if you want to know the truth; he just doesn't have a huge sweet tooth. However, today, he asked me to make him some cookies; how could I possibly deny that? I didn't really want to go to the store for ingredients so I rummaged through the pantry and decided to make these Kitchen Sink Cookies. Loads of walnuts, chocolate chips, coconut and toffee chips all wrapped up in an oatmeal cookie. Perfect with a glass of milk.
Makes approximately 2 dozen cookies
1 stick butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 egg, room temperature
1/2 teaspoon salt
3/4 cup all purpose
1/2 teaspoon baking soda
1 1/2 cups rolled oats
1/2 cup walnuts, toasted and chopped
1/3 cup chocolate chips
1/3 cup shredded coconut
1/3 cup toffee chips
Preheat oven to 350. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until smooth and fluffy, about 3 minutea. Add egg and beat until fully incorporated. Mix in vanilla extract and salt. With the mixer on it's lowest speed, slowly add the flour until almost incorporated.
Mix in oats, then with a rubber spatula fold in the walnuts, chocolate chips, coconut and toffee chips. Drop by heaping tablespoons onto cookie sheets lined with parchment paper (I used a small ice cream scoop that measures out 1 1/2-2 tablespoons of dough).
Bake one sheet at a time for 13-15 minutes, or until golden brown. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer the cookies still on the parchment paper to a cooling rack and cool completely.
Printable Recipe
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