Grandmas Kitchen Sink Cookies Recipes

MARTHA'S 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.

EVERYTHING BUT THE KITCHEN SINK COOKIES II

Steps:

• Preheat oven to 350.
• In a medium bowl, combine dry ingredients--flour, baking soda, baking powder& salt.
• Set aside.
• In a large bowl, cream butter (or margarine), shortening, sugar& brown sugar until light& fluffy.
• Add eggs and vanilla.
• Combine dry ingredients with butter mixture.
• Add oats, chips, coconut, raisins, cranberries& nuts (you'll need to mix by hand, unless you want to kill your mixer!) Drop dough onto ungreased cookie sheets, using a 1-ounce ice cream scoop.
• Flatten dough with the bottom of a glass dipped in sugar.
• Bake approximately 18 minutes or until lightly browned.
• Cool completely.
• Store cookies in an airtight container.

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• Sift together dry ingredients; set aside.
• In a large bowl, cream together 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 cornflakes, oats, coconut, chocolate chips and nuts.
• Roll the dough into walnut sized balls and place 2 inches apart on parchment paper lined cookie sheets.
• Flatten slightly.
• Bake at 350 degrees for 8 to 10 minutes.
• Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Slightly under baking these cookies yields wonderfully chewy cookies.
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KITCHEN SINK COOKIES

Steps:

• In a large bowl, cream together butter and sugars. Add vanilla and eggs and mix well.
• Blend in flours and baking powder and soda.
• Mix in all remaining ingredients.
• Roll cookie dough into 1" balls and place on non-stick or parchment-covered cookie sheets. Flatten each with a fork.
• Bake at 350 degrees for 10 to 14 minutes, depending on your "doneness" preference. I cooked mine for 12 minutes with my oven rack slightly above centre and they turned out perfectly golden brown!
• Suggested substitutions: Finely chopped nuts for the flax seeds. Any chopped dried fruit for either the raisins or the cranberries, or both. The sunflower and sesame seeds would give a slightly different flavour if lightly roasted first, rather than raw. Wheat germ can be substituted for the wheat bran.

KITCHEN SINK COOKIES

Steps:

• In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.