Everything But The Kitchen Sink Chocolate Chip Cookies Recipes

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
• In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

EVERYTHING BUT THE KITCHEN SINK CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl combine flour, baking soda, and salt.
• In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl.
• Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces and butterscotch chips.
• Drop by rounded teaspoon onto ungreased pan.
• Bake in preheated oven at 375 degrees for 10 minutes.
• Let stand 2 minutes, and remove to cooling rack.

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

KITCHEN-SINK CHRISTMAS COOKIES

Steps:

• Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
• Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

Steps:

• Sift together flour, soda, salt, and spices; set aside.
• In a large bowl, cream butter and sugars until smooth.
• Beat in the eggs, one at a time, then stir in milk and vanilla.
• Gradually mix in the sifted ingredients until well blended.
• Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.
• Roll the dough into walnut sized balls, and place 2 inches apart on greased cookie sheets; flatten slightly.
• Bake 8-10 minutes at 350 degrees -- do not overbake!
• Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.