A busy week got in the way of me posting here yesterday as planned…sorry! So in the interest of not delaying this post further, I won’t wax on and on about these Kitchen Sink Cookies. I’ll just tell you they are seriously awesome.

Kitchen Sink Cookies | healthy green kitchen

Below the cookie recipe are the links I’d planned to include in my “Friday Shares” post…there’s some great stuff this week, so happy reading!

pistachio chocolate chip cookie dough | healthy green kitchen

kitchen sink cookie recipe | healthy green kitchen

Recipe for Kitchen Sink Cookies

Yield: about 20 cookies

Replete with oats, chocolate chips, shredded coconut, raisins, and pistachios, these cookies are truly delightful.

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)

Directions:

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.

Slightly adapted from Martha Stewart.

cookie_text

My shares for this week:
I Diet, I Binge, I Diet Again (Ask Georgie)
Why I’m No Longer Vegetarian (Healthy Urban Kitchen)
Healthy Gone Wrong: Orthorexia (Healthy Hausfrau)
The Lesson of Salt (Michael Ruhlman)
The Pleasure of Eating (Wendell Berry)
A Civil Debate over Genetically Modified Food (The New Yorker)
Food Garden Planner (Grit Magazine: not an article, but very cool garden planning software)
Spicy Tofu Curry (My Darling Lemon Thyme)
White Bean and Sardine Stew (A Thought for Food)
Rhubarb Char Siu (Local Kitchen)
Homemade Ramen (Cookblog)
Spring Vinegar Tonic (The Preserved Life)

Kind words about my book:
Cool Mom Picks

Currently reading:
American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)

Currently cooking from:
Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More

Enjoy the rest of your weekend!

Disclosure: Links to Amazon.com are affiliate links. When you make a purchase via one of my links, I make a small commission. This helps me support my blogging activities…thank you.

 

7 Comments

  1. 1

    Min — April 26, 2014 @ 7:30 pm

    Hi Winnie! I Saw these cookies on instagram, and I just had to pay a visit ;). So glad I did. I actually have all the ingredients on hand except for pistachios. I have plenty of walnuts so I’m def making these tomorrow! Thank you for the recipe. Hope you’re having a wonderful weekend!

    • Winnie replied: — April 26th, 2014 @ 7:33 pm

      Hi Min! I think I am going to make them again tomorrow, too! Thanks for stopping by…now I am off to see what you’ve been up to on your blog :)

  2. 2

    Georgie — April 26, 2014 @ 10:53 pm

    Oh my goodness… I love these cookies… they kinda make me weak in the knees.

  3. 3

    Julia — April 27, 2014 @ 6:20 am

    I am making these cookies today! My kind of kitchen sink.

    Great list of links–I’ve got lots of reading to do! And thanks for the nod!

  4. 4

    Georgie Fear — April 28, 2014 @ 7:24 pm

    Thanks for the link Winnie! :) Your cookies look absolutely mouthwatering!

  5. 5

    Amy J. — May 3, 2014 @ 11:08 am

    I made these cookies for my family this week and they were a BIG hit! I used walnuts instead of pistachios, also. Thank you for the recipe!

  6. 6

    Marisa — May 6, 2014 @ 9:27 am

    I enjoyed reading the Civil Debate over Genetically Modified Food. I appreciate being able to catch up on respectful dialogue, and your blog is a great resource!

    We have a local farm stand that we buy a lot of produce from, and I just found out they use GM seeds. At first I was disappointed but then realized that this is a relatively small family owned farm, they are making decisions based on their own extensive research, and that my limited knowledge of GM food was pretty one sided.

    Thanks again!