Giant Kitchen Sink Cookies Food

GIANT KITCHEN SINK COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
• In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
• Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

GIANT SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 10-inch cast-iron skillet.
• Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. In another bowl, beat together the sugar and remaining butter with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture in 2 batches, beating slowly after each addition to incorporate.
• Scoop the dough into the prepared skillet and press it in evenly with your fingers. Decorate with the sprinkles as desired. Bake until the edges of the cookie are golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a rack. Serve warm or at room temperature.

GIANT KITCHEN SINK COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
• In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
• Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

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.

GRANDMA'S KITCHEN SINK COOKIES

Steps:

• Drop spoonfulls onto a greased cookie sheet then flatten with back of spoon or hand.
• These cookies do not spread much during baking.
• Bake in oven at 350° for 10-15 minutes depending on the size of the cookie. (I usually bake 12 minutes).
• Let the cookies cool before moving off cookie sheet.

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.

QUICK KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat sugar, butter, eggs, and vanilla extract together in a bowl until fluffy. Combine flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture. Stir in pecans, butterscotch chips, chocolate chips, and cranberries.
• Drop cookie dough by rounded teaspoons onto an ungreased baking sheet.
• Bake in the preheated oven until lightly golden brown and set, 8 to 10 minutes.