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.
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!
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
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.
Recipe for Kitchen Sink Cookies
- *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
- 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.