Creating memories in the kitchen...One meal at a time.

Wednesday, August 19, 2009

Kitchen Sink Cookies

I'll admit, from the name and even the picture these cookies might not sound like much but once you taste them all that will change. These cookies have something for everyone from crisp rice cereal, chopped up candy bars, marshmallows and coconut to lots of vanilla and buttery brown sugar. As the description from the cookbook reads--"these cookies rock! They are funky, sticky, chewy, buttery, and crisp. The marshmallows and the cereal are part of their charm." Couldn't have said it better myself.

Kitchen Sink Cookies
A Passion For Baking

1/2 cup unsalted butter, softened

1/2 cup unsalted butter, melted and cooled

1 1/2 cups firmly packed light brown sugar

1/4 cup white sugar

1 1/2 tsp. pure vanilla extract

2 large eggs

2 cups all purpose flour

1 tsp. baking powder

1 /4 tsp. baking soda

1/4 tsp. salt

1 1/2 cups rolled oats

2 cups crisp rice cereal (like rice krispies)

1 1/2 cups miniature marshmallows

1/2 cups butterscotch chips or toffee bits (I used the toffee)

1 cup semi sweet chocolate chips

3/4 cup chopped milk chocolate bars (about 2 1/2 regular sized Hershey's bars)

1 cup sweetened shredded coconut, optional (I used this)

Preheat oven to 350 degrees. Stack two baking sheets together and line top sheet with parchment paper. (I did this for the first batch and then just did the second batch with one cookie sheet. They seemed to turn out better this way and seeing as I only have 4 cookie sheets and didn't want to be doing this all night opted for just one cookie sheet.)

In a mixer bowl, cream softened butter and melted butter with both sugars and vanilla. Add eggs, flour, baking powder, baking soda, and salt and blend well. Stir in oats, cereal, marshmallows, butterscotch or toffee chips, semi sweet chocolate chips, milk chocolate and coconut (if using) to make a well- blended cookie dough.

For each cookie, scoop 2-3 tablespoons of dough and place on prepared baking sheets, spacing 2 inches apart.

Bake 12-14 minutes until set all over. You should see crisp edges and some marshmallow leaking out. That is fine. Let cool on baking sheets. Makes 2-3 dozen.

Posted by: Sallie
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