The title of this post has two meanings. The first being that no matter how expansive and ever-changing my cookies repertoire has become, these Kitchen Sink cookies have survived. They've made the cut because they are so versatile and contain literally everything you could want in a cookie. Really.
These babies are made up of everything that I love: besides the butter, flour and sugar, they contain chocolate-chips, coconut, bananas, oats, raisins and almonds. And the best part is, you can stir in anything you want. Yep, that's right. Don't like raisins? Add dried cherries. Want some crunch? Try adding slivered almonds or chopped walnuts. Hate bananas? Just leave 'em out! This recipe is flexible enough to adapt to any taste.
So can you see why these are an old favorite? And since you don't even need a mixer these are the perfect cookies for those of you who live in a tiny apartment like us ( Yes, that's right folks, we don't have a mixer here!).
The second meaning to my title is a bit less exciting than this cookie recipe. In fact, it is actually depressing. The second meaning is literal because these eight cookies that you see here are the only survivors of this batch.
Everything was going well and I had just placed these eight cookies on a cookie sheet, when I opened my cabinet to grab a glass ( to press the cookies, see below), when low and behold, a glass fell on the counter-top, shattering into millions of little pieces all over the counter and floor. Unfortunately, the cookie batter was hanging out right next to the wreckage. I actually debated picking through the batter, but, when I saw how small the little shards of glass were, I knew I had to trash it.
And of course, we had no more butter, flour, oats, coconut or chocolate chips in the house. Lessons learned: don't overcrowd your cabinets and always, always have cookie fixins' on hand.
Guess I'm headed to the grocery store. Happy weekend!
Kitchen Sink Cookies
adapted from Martha Stewart
Makes about 4 dozen
1 cup (2 sticks) unsalted butter, softened
1 ripe banana
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
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- In a large bowl with a wooden spoon, beat butter, banana, 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, and raisins, 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.