Dads Kitchen Sink Cookies Food

KARDEA'S KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg and vanilla extract and beat on low speed until the yellow of the egg disappears, scraping down the bowl as needed. Add the flour mixture and beat on low speed just until everything is combined. Set aside a handful of chocolate chunks and chips for topping the cookies, then stir in the remaining semisweet and white chocolate along with the potato chips, cranberries and pretzels.
• Scoop the dough into golf ball-size balls using a medium-size cookie scoop (2 1/2 ounces each). Arrange the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Insert the reserved chocolate chunks and chips into the cookie dough balls. Bake until the edges of the cookies are crisp and centers are still soft, 16 to 18 minutes. Sprinkle with flaky sea salt, if using, while still warm. Let the cookies cool on the baking sheets for 5 minutes then transfer to a cooling rack to cool completely.

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.

DAD'S KITCHEN SINK COOKIES

Steps:

• Heat oven to 375 degF. Line a baking sheet with parchment paper.
• In a large stand mixer, cream together the butter and both sugars for 2 to 3 minutes, until fluffy. Add the eggs, one at a time, scraping down the sides of the bowl with a spatula in between additions. Add the vanilla and mix to incorporate.
• In a large bowl, combine the flour, pulverized oats, baking soda, baking powder, and salt. Mix everything together. Add the dry ingredients to the wet ingredients in 2 batches, mixing on low speed to incorporate.
• Add the M&Ms, chocolate chips, dried cranberries and dried apricots, and mix by hand for a few seconds until just incorporated (use some elbow grease).
• Using a medium-size cookie scoop, scoop 12 balls of dough onto the prepared baking sheet. Bake for 10 to 12 minutes, depending on how chewy you want your cookies.
• Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
• Repeat process with the remaining dough. Freeze cookies as needed so you always have some on hand.