Saturday, December 7, 2013

Kitchen Sink Cookies

Tis' the season for baking, oh heck with it, any season is the right time to bake.

 But this time of the year we I tend to bake a lot more.   One of my favorite cookies is the Kitchen Sink Cookie.   At least that is what I call it.   I use the leftover coconut from another recipe, the rest of the bag of craisins, any nuts I have in the cupboard, sometimes chopped up dried fruit.  It really does not matter.   It's all good.  
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.  

Oatmeal Cookies

1 ½ cup butter (can use only 1 cup if you prefer)
1 cup white sugar
1 cup brown sugar (I use dark brown sugar, cause I like it, oh and if you don't have any brown sugar, make your own by adding a tbsp. of Molasses to a cup of white sugar)
2 eggs
1-2 tbsp. Kahlua (most recipes call for vanilla extract, but I use Kahlua for this, I like the nuance it brings to the cookie, but go ahead and use your own home made vanilla)
4 cups oats
1 ½ cups flour
½ tsp. Salt (opt.)
1 tbsp. baking soda

1 cup Chocolate Chips
1 cup chopped nuts, walnuts, pecans or whatever you have
1 cup coconut
1 cup craisons or raisins or dried fruit, whatever you have on hand.

Dump the sugar and butter into the mixmaster, or just beat it until the sugar has begun to break down and the mixture starts to lighten a little in color.

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.

Once that is done, add the oats, flour and baking soda, and the salt as well if you use it. Personally I do a lot of salt free cooking and the salt in the butter is more than sufficient for my taste.

And now for the fun. My DH likes Oatmeal Choc Chip cookies, but I don't so at this point I divide the dough in half. I add one cup or so of chocolate chips to his half of the dough and mix it together.

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.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

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