Oatmeal Kitchen Sink Cookies

These are delicious 'everything' cookies. You can make them as you want, with whatever you have on hand, and they'll be great. Here's a suggestion based on what I did one day. And oh boy, were they ever good!

Dry Ingredients
1 cup flour
1 cup Instant steel cut oats
1 tsp salt
1 tsp baking powder

Mix-Ins

1/2 cup mixed nuts (or favorite), slightly pulse-processed

1/2 cup Zante currants (or raisins)

1/2 cup chocolate chips (see notes)

1/2 cup pumpkin seeds (or sunflower seeds)

1/2 cup coconut flakes (I used unsweetened - see notes)

1/2 cup dark brown sugar

1/4 cup white granulated sugar

1/2 cup (1 stick) butter, room temperature

1 Tbsp molasses

1 egg (room temperature)

1 tsp vanilla extract

Before you start, bring the butter and egg to room temperature. This could take a good 1/2-3/4 hours. Plan ahead! Preheat the oven to 350F.

Whisk together the dry ingredients in a medium mixing bowl.

Reserve 2 Tbsp coconut flakes and set aside for garnish. Toss together with the rest of the mix-ins in a separate medium bowl.

Beat the sugars, molasses and butter together with a paddle in a standing mixer or with a hand-held mixer. Scrape the edges of the bowl once or twice. Add the egg and continue mixing until thoroughly incorporated, scraping sides every once in a while.

Mix in the dry ingredients in three batches, until well combined.

Now gently fold in the Mix-in ingredients - you can use a spatula or - the standing mixer paddle on low.

Chill the dough in the refrigerator for at least an hour. Preheat oven to 350F half an hour before baking.

Prepare 2 large sheet pans with parchment paper. Scoop 2 Tablespoons for each cookie onto the parchment, about 1-2 inches apart. As you can see I take a casual, let’s say organic approach to spacing my cookies - and they turned out great for just over two dozen.

Bake for 12-14 minutes, until they are golden and well risen. Remove from oven and garnish with reserved coconut flakes. Allow to cool a few minutes on the parchment, and then move them to cooling racks.

Makes just over 2 dozen cookies. Or 2 dozen after no one is looking.

Cook’s Notes: I used a mix of chocolate chips but you could use whatever chips your heart desires (or you have on hand) because, after all, these ARE “Kitchen Sink” cookies.

I love the unsweetened coconut flakes I buy from a fine local Indian grocer I frequent.

Comments

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