Kitchen Sink cookies: Oatmeal, cranberry and nut
Posted by bakingwithcinnamon on May 19, 2009
Ever just had the urge to make cookies, but you didn’t have all the ingredients you needed? Decided to “just wing it”? That’s how Kitchen Sink cookies work best! Evaluate your baking goods and make do(ugh). Har har.
To make this more entertaining for all of us, here’s some photo-instructions of the process.
Original recipe found here — a great base for modifying.
- 3/4 cup unsalted butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 3/4 cup AP flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 cups oats
- 1 cup nuts, chopped
- 1 cup cranberries (or chocolate chips)
Combine wet team thoroughly until butter and sugar mix is light and fluffy (this is called “creamed”). Add dry team and mix until incorporated. Now add in oatmeal, nuts of your choice (I added 1/2 cup each of walnuts and pistachios), and cranberries (or chocolate chips). The dough should be a thick consistency when everything is added.
Using a releasing ice cream scoop, measure out 1/4 cup portions onto a greased cookie sheet.
Between your palms, use your Hulk Hand Patented Smashing Technique and mash the dough into cookie-shaped ovals until the thickest part of the cookie is no more than 3/4 inch.
Bake @ 350′ for 13-15 minutes. Take the cookies out at the 15 minute mark even if they look soft and wet. Remove from oven and let cool on baking sheet for 5 additional minutes. Transfer to a wire rack until cookies completely cool. Enjoy with a glass of cold milk (or milk substitute)!
Stage cookies elaborately on the table with a glass of milk. Take dozens of pictures, and post only one.
The great thing about Kitchen Sink cookies is how flexible the recipe is;
Instead of pistachios and walnuts, substitute in pecans, peanuts, macadamia nuts, or any other nut combination. Just make sure the nuts are chopped or properly sized, and the ratio of nuts to batter stays the same.
Instead of cranberries, substitute in milk, dark or white chocolate chips, peanut butter chips, raisins, dried mango, dried apple, dates, dried prunes, or any other chopped dried fruit. Even feel free to add coconut to your Kitchen Sink cookies!
The important thing is ratios. Keep the ratio of nut:fruit:batter in proportion and your cooking time will not change much with the variations of ingredients.
This entry was posted on May 19, 2009 at 3:51 am and is filed under Baking, Cookies. Tagged: Baking, Cookies, fruit, nuts, oats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.