Happy Sunday, everyone!
I’m very, very pleased to announce that after many months of searching, I finally found a new apartment! With the help of Alan, my new roommates, and some terrific friends, we moved all my junk in yesterday. Hurray!
And how does a person celebrate good news in this little corner of the internet? With cookies, of course! Ideally, with chewy rather than tough cookies, I must add.
And these ginormous everything-but-the-kitchen-sink cookies are my all-time favourite. Usually people talk about cookies being ‘studded’ with some delicious ingredient or other, but these guys probably contain more goodies in them than actual batter. There are oats, dark chocolate, dried cherries, and toasted pecans. Need I say more?
— Actually, just this one thing: these cookies are even more incredible if you just haaaaaaaappen to have some vanilla ice cream kicking around, and you feel like making ice cream sandwiches. Now that, my friend, is how you celebrate.
Without further ado, here’s the recipe!
Kitchen Sink Cookies
Makes 16 cookies.
- 1 1/4 cups unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups old-fashioned rolled oats
- 1 cup pecans, toasted and chopped
- 1 cup dried sour cherries or cranberries, chopped coarse
- 4 ounces bittersweet chocolate, chopped into small pieces about the size of chocolate chips
- 3/4 cup (12 tablespoons, 1 1/2 sticks) unsalted butter, softened but still cool
- 1 1/2 cups packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
1. Preheat oven to 350°F (175°C). Use parchment paper to line several standard baking sheets and set aside.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a smaller bowl, combine the oats, pecans, dried cherries, and chocolate.
4. In the bowl of a stand mixer with the paddle attachment (or with a hand mixer), cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on medium-low, add the egg and beat until incorporated. Stir in the vanilla.
5. Scrape down the sides of the bowl, turn the mixer down to low, and add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix. Turn off the mixer and use a rubber spatula to give the dough a final stir and make sure that all the ingredients are incorporated.
6. Use an ice cream scoop to measure 1/4 cup portions of dough. Roll these portions lightly between your hands, then place 8 on each baking sheet, spaced evenly. Wet your hands and lightly press the dough to a 1-inch thickness. Bake the cookies, two trays at a time, in a preheated oven. Set the timer for 12 minutes, and when the time’s up, rotate the trays top to bottom and back to front and bake for another 8 minutes, or until the cookies are uniformly golden, but still soft in the middle. Resist the urge to over-bake — they will set up further as they cool.
7. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack. Store cooled cookies in an airtight container at room temperature.
More recipes to come soon from the new kitchen. ^_^
If you have any suggestions for what you’d like to see more of here, just let me know!