But this time of the year
I'm also not that fond of Chocolate Chip cookies but my DH loves Oatmeal Chocolate Chip cookies so I compromise. I make a base Oatmeal cookie, divide it and make some cookies for him, and some for me.
Add eggs, one at a time or both at the same time and beat in.
Add the Kahlua at this point, it also helps the sugar break down a little. I like the sugar to be as smooth as possible before I add the rest of the ingredients.
I think it makes for a lighter, crispier cookie. I will take a smidge out and check the batter to see if the sugar has dissolved. OK, so I taste it, but don't do like me if you're pregnant or ill, just in case. It does have raw egg in there.
At this point I dump the cookie dough onto a long piece of plastic wrap, and make it into a long roll. I put it in the fridge and proceed with the other half of the dough.
Next, I take the other half of the dough and dump in whatever I have on hand, one cup of nuts, one cup of coconut, one cup of dried craisins, or raisins or … even some chopped up dried apricots, peaches or what ever you have on hand.
Now you know why it's called a Kitchen Sink cookie, anything goes. I then form this into a log and place it in the fridge to firm up for a little while.
Take out your cookie rolls in an hour or so and slice with a very sharp knife into slices.
Squish them down a little, and place on a cookie sheet and back in a preheated 350 deg oven for about 15 minutes, or until they're done to your taste.
Pour yourself a nice glass of milk or in my case a fresh cup of coffee and sit down for a minute and enjoy your treat. In fact, that's what I'm about to go and do.