You’ve probably seen recipes online for cookies that have a little bit of everything in them. Well, this is one of those recipes. I’ve named it Kitchen Sink Cookies because they have pretty much anything you can put in them except for the kitchen sink. While I love a good traditional chocolate chip cookie or a soft oatmeal raisin cookie, these Kitchen Sink Cookies rank right up there with my favorites. This recipe doesn’t make a huge batch, but the recipe can be doubled easily if you want to make a lot. Add in some raisins in you like, or switch out the pecans and substitute chopped walnuts.

Kitchen Sink Cookies

1 large egg

1/2 cup (1 stick) butter (not margarine), softened

1/2 cup dark brown sugar, packed

1/4 cup granulated sugar

2 teaspoons good vanilla extract

1 cup all-purpose flour

1 cup old-fashioned oats (not quick cook or instant)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

3/4 cup cornflakes cereal

3/4 cup shredded coconut

1/2 cup chopped pecans

To the bowl of a stand mixer, add the egg, butter, sugars and vanilla, and beat on medium-high speed until creamed and thoroughly combined, about 5 minutes.

Scrape down the sides of the bowl, and add the flour, oats, baking soda, salt. Beat on low speed until just combined, about 1 to 2 minutes.

Cover mixing bowl with plastic wrap, and refrigerate the dough for at least 2 hours (can make the day ahead and refrigerate overnight). This helps keep the dough from spreading when baking.

Preheat oven to 350 degrees Fahrenheit.  Drop dough by tablespoons (or use a medium-sized cookie scoop) onto a cookie sheet that has been sprayed with cooking oil, placing the dough mounds 2 inches apart. Bake cookies for 10 to 12 minutes, or until the edges have set and the tops are set. The cookies will firm up as they cool.

Cookies will keep for about a week at room temperature in an airtight container. These also freeze beautifully, and they can be frozen and used within 6 months.

Yield: About 2 dozen cookies

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