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Everything but the kitchen sink (and chocolate) cookies Recipe

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This recipe for Everything but the kitchen sink (and chocolate) cookies is from Insight Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
▢1 cup (226g) unsalted butter, softened
▢1 cup (200g) granulated sugar
▢1 cup (200g) brown sugar, packed
▢1 cup (237ml) vegetable oil
▢1 large egg
▢1 teaspoon baking soda
▢1 teaspoon salt
▢1 teaspoon vanilla
▢1 cup (80g) quick cooking oats
▢3 ˝ cups (434g) all-purpose flour
▢˝ cup (60g) sweetened shredded coconut
▢1 cup (25g) lightly crushed cornflakes
▢˝ cup (63g) chopped pecans or walnuts
Directions:
Directions:
Note: this dough requires chilling.

1. Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment.

2. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.

3. Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes.

4. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them.

5. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)

Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.
Number Of Servings:
Number Of Servings:
4 dozen cookies
Preparation Time:
Preparation Time:
1 hour 12 minutes
Personal Notes:
Personal Notes:
Note: this dough requires chilling.

 

 

 

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