Everything but the Kitchen Sink Cookies
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
The Martha Stewart Show, September 2009
Yield Makes about 18 cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup sweetened shredded coconut
- 3/4 cup toffee bits
- 3/4 cup roughly chopped dark chocolate
- 3/4 cup dried cherries
- 3/4 cup roughly chopped pecans
- 3/4 cup roughly chopped salted pretzels
- Nonstick cooking spray
- 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.
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