Everything But The Kitchen Sink Cookies Food

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• 1. Melt the butter in microwave safe bowl or cup. Set aside to cool slightly.
• 2. Sift together the flour, salt, baking soda and pudding mix. Pour the melted butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
• 3. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds
• 4. Gradually add the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to slow and add the chocolate chips, toffee pieces and nuts. Chill the dough for 1 hour.
• 5. Preheat oven to 375 degrees Scoop the dough onto parchment-lined cookie sheets. Bake 12 - 15 minutes, until lightly browned. Remove from the oven, cool on sheets 2-5 minutes and remove to cooling rack. Pour cold milk & stand back!

KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
• In a large bowl, beat together softened butter, brown sugar, granulated sugar, vanilla, and egg with an electric mixer on medium speed until smooth.
• Add in the flour, baking soda, and salt. Mix well. The dough will be a little stiff.
• Gently stir in the semisweet and milk chocolate chips, pretzels, and toffee bits. Being careful not to overmix the dough.
• Drop 1/2 cup rounded scoops of dough onto the prepared baking sheet. Cookies should be at least 4 inches apart.
• Sprinkle each cookie with a touch of sea salt.
• Bake for 13 to 16 minutes in the preheated oven. When finished, cookies should be golden around the edges, but still soft in the center.
• Allow cookies to cool on baking sheet for 5 minutes. Then allow them to cool completely on a wire rack.

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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EVERYTHING COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
• With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

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 OATMEAL COOKIES

Steps:

• In bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.
• In separate large bowl, beat butter, brown sugar and granulated sugar until light and creamy,1 minute.
• Beat in egg and vanilla until combined.
• Using wooden spoon, stir in flour mixture, oats, coconut, cereal, candy-coated chocolate pieces and semi-sweet chocolate until combined. (Dough will seem crumbly).
• Form dough into 2 tablespoon balls and place 2 inches apart on parchment-lined cookie sheets.
• Bake in top and bottom thirds of 350°F oven, rotating and switching pans half-way through,(to ensure even cooking) for about 12 minutes or until edges and tops begin to brown.
• Remove from oven; press center of each cookie with bottom of glass tumbler; transfer to racks and let cool.

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.

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!

KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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

Steps:

• 1. Gather your ingredients, preheat oven to 350 degrees and place rack in center. IPrepare pans with parchment paper if not using non stick pans.
• 2. Cream your butter in a large bowl, add in sugars (if using salted butter just omit the salt)
• 3. Beat 2 eggs and add to wet ingredients, along with vanilla
• 4. Combine your dry ingredients: flour, baking soda, baking powder, salt
• 5. Mix the wet with the dry. I used a mixer
• 6. Stir in the oats, along with any add ins you have. The amounts are just a sugggestion. You can combine any left over chips and fruit that you have in any amount thast is left.
• 7. Bake for 16-18 minutes. I got 24 cookies but I used an ice cream scoop. You can make them any size just watch the time in the oven.

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• 1. In a small bowl, combine dry ingredients.
• 2. In a large bowl, beat butter, sugars, and vanilla. Add eggs, one at a time and beating well. Gradually beat the flour mixture into the large bowl.
• 3. Stir in the rest of the ingredients; nuts, chips, etc. Drop by rounded teaspoonful onto ungreased baking sheet.
• 4. Bake at 375 degrees for 10 minutes. Let stand 2 minutes and remove to cooling rack.

EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• 1. (Preheating the oven does NOT have to be done as you begin. This dough has to be refrigerated for at least 1 to 2 hours prior to baking.)
• 2. 1. In a large bowl, mix all the dry ingredients except chocolate chips, coconut, nuts. Put aside.
• 3. 2. In a large mixing bowl, cream all the together the butter, peanut butter, sugar and brown sugar, vanilla, and mashed banana.
• 4. 3. Once the butter-sugar mixture is well blended, add the eggs, one at a time. Blend until mixed together well.
• 5. 4. Then, mix the dry ingredients into the wet ingredients, a little at a time. Once the dry and wet ingredients have been incorporated, add the chocolate chips, nuts and coconut into this mixture at this time. Continue to mix until all ingredients have been incorporated. DO NOT OVER MIX. The dough will be VERY thick. *You may have to do this last part by hand with a heavy spoon if you don't have one of the larger, more powerful mixers.
• 6. 5. Wrap the dough in plastic wrap. Let the dough refrigerate for at least 1 to 2 hours.
• 7. 6. Grease the cookie sheets.
• 8. 7. NOW you can preheat the oven to 375 degrees.
• 9. 8. Once the dough is cold, remove from the refrigerator. Make balls, about 1 inch in diameter. Place them on a prepared cookie sheet (at least 2 inches apart as they will spread) and flatten with a moistened fork dipped in sugar. (Like you would for peanut butter cookies.)
• 10. 9. Bake for 8 to 10 minutes. Cool on baking sheet for at least 5 minutes before removing them. Place them on a rack to cool completely.