Chocolate Chip "Kitchen Sink" Cookies
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16 Cookies
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Chocolate Chip "Kitchen Sink" Cookies
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UPDATE: Several people noted in the comments that their cookies spread while baking, others noted they came out just as shown in the post. I tested the recipe several times before posting it, but made them again (which was the fifth time) and did a step-by-step video and photo tutorial in my Instagram Stories. I followed this recipe exactly, only swapping out raisins for the sour cherries as I didn't have any more. But for most people the 4 ounces/115g of butter seemed to work best, I recommend using that amount.
Also, some people asked if the cookies could be made without the coconut, I baked one scoop of the dough off before adding coconut, and you can see how it came out, which is the cookie shown in the bottom of this photo. So yes, you can leave out the coconut if you want. The cookies will spread a little more without it and won't need to be tamped down.
I edited the recipe ...
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Ingredients
- 3/4 cup (110g) flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt or sea salt
- 4 to 6 ounces (115-170g) butter at room temperature (Please read headnote regarding which amount of butter to use!, unsalted
- 1/2 cup (95g) dark brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups (125g) rolled oats old-fashioned
- 3/4 cup (80g) peanut very coarsely chopped, candied or roasted
- 3/4 cup (60g) coconut I used unsweetened but either would work, dried or flaked
- 3/4 cup (100g) chocolate bittersweet or semisweet, coarsely chopped
- 3/4 cup (90g) sour cherry coarsely chipped, dried or cranberries
Instructions
- In a small bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a wooden spoon or spatula) beat the butter and dark brown and granulated sugars together at medium speed until well-combined, about 30 seconds. Scrape down the sides of the bowl beat in the egg and the vanilla extract just until combined.
- With the mixer on low speed, gradually add the flour mixture until it's completely incorporated. Add the remaining ingredients; the oats, peanuts, coconut, chopped chocolate, and dried cherries or cranberries and mix until the dough comes together.
- Form the dough into balls about 1 3/4-2-inches (5cm) round with your hands and set them on a dinner plate. Cover, and chill them in the refrigerator.
- Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper or silicone baking mats. Place balls of dough evenly spaced apart on the baking sheets, leaving a few inches between them. Bake the cookies for 9 to 10 minutes, rotating the baking sheets midway during baking, so they bake evenly. When they are very light golden brown (see headnote for more doneness clues) remove the cookies from the oven and use a spatula to flatten down the cookies until they're 1/2-inch (1.5cm) high. Let cookies cool on baking sheets.
Notes
- Storage: You can refrigerate the rounds of cookie dough for up to 5 days before baking, or freeze for up to 3 months. The baked cookies can also be frozen, too.
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