KITCHEN SINK COOKIES
These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like - but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)
Provided by Julia Moskin
Categories easy, snack, cookies and bars, dessert
Time 1h
Yield About 18 large cookies
Number Of Ingredients 14
Steps:
- Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
- In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
- Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
- Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
- In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
- Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
- Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
- Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don't worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
- Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 202 milligrams, Sugar 29 grams, TransFat 0 grams
KITCHEN SINK COOKIES
These cookies are loaded with lots of tasty ingredients - everything but the kitchen sink! Everyone in our family knows you have to be quick on the draw to get your share. Even though the recipe makes a big batch, folks are left asking, "Where did all the cookies go?"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 16
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.
Nutrition Facts :
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