Recipe for Kitchen Sink Cookies
Replete with oats, chocolate chips, shredded coconut, raisins, and pistachios, these cookies are truly delightful.
Servings: 0 about 20 cookies
Ingredients
- *1/2 cup/1 stick/115 g. unsalted butter at room temperature
- *1/2 cup sugar preferably organic (or use coconut sugar or light-brown sugar)
- *1 large egg preferably farm fresh and free range
- *1 teaspoon pure vanilla extract
- *1 cups all-purpose flour preferably organic (or use Jovial Flour)
- *1/2 teaspoon baking soda
- *1/4 teaspoon baking powder
- *1/2 teaspoon fine sea salt
- *1 cup rolled oats preferably organic
- *1 cup chocolate chips fair trade if possible (I used 60% bittersweet chocolate chips)
- *1/2 cup unsweetened coconut flakes organic if possible
- *1 cup raisins organic if possible
- *1/2 cup pistachios I like the shelled and roasted ones sold by the "Wonderful" brand; substitute coarsely chopped walnuts, pistachios, or another nut/seed, if you like
Instructions
- 1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or use a silicone baking mat.
- 2. In the bowl of an electric mixer (or by hand), beat butter and sugar together until creamy. Beat in egg and the vanilla extract.
- 3. In a medium bowl, sift together flour, baking soda, baking powder and salt and then blend into the butter mixture. Add oats, chocolate chips, coconut, raisins, and pistachios, and mix just until blended.
- 4. Drop batter by heaping tablespoons (or use an ice cream scoop) onto cookie sheet. Press raw cookies with palm of your hand (or use the bottom of a glass) to flatten them a bit. Bake until golden brown, about 16 to 18 minutes (start checking at 15 minutes). Cool on pan for several minutes before transferring to a wire rack.