KITCHEN SINK COOKIES
Applesauce fills in for some of the butter and oil in Ellie Krieger's cookies, reducing the fat and keeping the cookies moist. Apricots and cherries lend a little natural sweetness.
Provided by Ellie Krieger
Categories dessert
Time 53m
Yield 18 to 20 cookies, (about 2 cookies per serving)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
- Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.
Nutrition Facts : Calories 200 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 7 milligrams, Sodium 74 milligrams, Carbohydrate 26 grams, Fiber 2.5 grams, Protein 3 grams
KITCHEN SINK COOKIES
Provided by insanelygood
Categories Cookies Copycat Recipes Desserts
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts :
KARDEA'S KITCHEN SINK COOKIES
These cookies are loaded with, you guessed it, everything but the kitchen sink! They've got chocolate chunks, white chocolate chips, dried cranberries, potato chips and pretzels. You know how I love a salty-sweet combo and I think you will too when you try these.
Provided by Kardea Brown
Categories dessert
Time 1h
Yield 18 cookies
Number Of Ingredients 14
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
I like this recipe because it yields quite a lot! They taste delicious and my kids and I had fun making them :)
Provided by Kansas A
Categories Drop Cookies
Time 33m
Yield 9 dozen, 108 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Blend first three ingredients; add peanut butter.
- Beat in eggs and vanilla.
- Stir in oats and cereal.
- Add flour, baking soda and baking powder; add chocolate chips and nuts.
- Drop by tablespoons on ungreased cookie sheets.
- Bake for 8-10 minutes.
- Yield: 9 dozen.
Nutrition Facts : Calories 119, Fat 6.2, SaturatedFat 2.7, Cholesterol 12, Sodium 50.6, Carbohydrate 14.9, Fiber 0.6, Sugar 9.5, Protein 1.7
GRANDMA'S KITCHEN SINK COOKIES
These cookies are the best cookies I have ever made. (That is saying a lot because I bake all the time!) Everyone we serve these to loves them and requests the recipe. My mother created this recipe using the orginal Nieman Marcus cookie recipe. We have added tons of different ingredients but here are the ones we use the most.
Provided by Dana Z
Categories Drop Cookies
Time 32m
Yield 72 cookies
Number Of Ingredients 16
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.
Nutrition Facts : Calories 168.4, Fat 8, SaturatedFat 2.9, Cholesterol 18.5, Sodium 108.9, Carbohydrate 22.3, Fiber 1.2, Sugar 12.2, Protein 3.1
GRANDMA'S KITCHEN SINK SOUP
This is an economical and tasty way to serve leftovers and use up any ingredients that may be lingering in the fridge. Grandma's basic template for soup (see Cook's Note) is infinitely customizable for pot after pot of something new and delicious. Be sure to save easy flavor boosters that often get thrown away, such as Parmesan rinds, leftover bones from roasted meats and dried sausage ends.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.
- Add the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes.
- Add the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.
EASY KITCHEN SINK COOKIES
Crisp on the outside and soft inside, these cookies are packed with oats, coconut, chocolate and tons of flavor. -Brittney Musgrove, Dallas, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and milk. Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with the bottom of a glass coated with cooking spray., Bake at 375° for 8-10 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts :
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 :
KITCHEN SINK COOKIES
I'm calling these "Kitchen Sink" cookies because they have pretty much everything BUT the kitchen sink in them! These should satisfy everybody's cookie preference, except maybe peanut butter, although it would be interesting to add that as well. I think this recipe would be fairly flexible as some of the ingredients can be either substituted or removed entirely, depending on your preference or what you have in your baking cupboard. They turn out soft and chewy.
Provided by Kathleen Constance
Categories Dessert
Time 1h30m
Yield 60 cookies
Number Of Ingredients 19
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.
Nutrition Facts : Calories 113.8, Fat 6.4, SaturatedFat 3.1, Cholesterol 15.2, Sodium 58, Carbohydrate 13.6, Fiber 1.5, Sugar 7.6, Protein 2
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