"Kitchen Sink Cookies"

"Kitchen Sink Cookies"

By Jodi Crago

My Friend Debbie

Why "Kitchen Sink...?" Yes, you guessed it. The logistic nightmare of actually putting a sink into your cookies is mind-boggling and perhaps insane, but makes an interesting statement! You can easily alter this recipe and use whatever combination of chips you would like. We have used tiny marshmallows, caramel pieces, chunks of candy bars, almonds, dried fruits, and others...Go loco!

But first: preheat oven to 375F.

Cream the following:

1 c. sugar
1 c. softened butter
1 c. brown sugar

Then add:

2 tsp. baking powder
2 tsp. baking soda
2 large eggs
2 TBS. vanilla

Then add, cup by cup:

2 1/2 c. flour
1 c. ground oatmeal (or whole dry oatmeal)
1 c. flaked coconut
1 pkg. chocolate chips
1 pkg. white chocolate chips
1/2 pkg. peanut butter chips
1/2 pkg. toffee chips
Optional ingredients: large grain kosher salt, powdered sugar

Directions:

Shape into 1 1/2-inch balls and place on to lightly greased (you can also use a spray oil) cookie sheet. Slightly flatten and sprinkle a teeny amount of large grain kosher salt on top of each cookie. (Of course, salt is optional, but it really sets the flavor off!) Bake for 8-10 minutes until light golden brown. Cool on rack for 1-2 minutes ONLY, and remove from pan. Allow the cookies to finish cooling on aluminum foil sheets or parchment paper. When fully cooled, dust a little powdered sugar on the cookie tops. Makes about 3 dozen cookies.