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Kitchen Sink Cookies - B.F. Hiestand House Recipe

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This recipe for Kitchen Sink Cookies - B.F. Hiestand House is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, 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:  
1½ c. flour
1 tsp. baking soda
¼ tsp. salt
½ c. room temp unsalted butter
½ c. packed brown sugar
¼ c. granulated sugar
1 lg. egg
1 tsp. pure vanilla extract
2 c. mix-ins (choose your preference from chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, sweetened shredded coconut or walnuts). The more the better.
Directions:
Directions:
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. In a small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 2 minutes, scraping the bowl as needed.  And egg and vanilla and beat until combined. Slowly add the flour mixture, beating until just combined.  Using a spatula, stir in all but 1/3 C of the mix ins. Scoop golf ball size portions of dough and place them a couple of inches apart on the baking sheet. Using the remaining 1/3 C mix ins, top each cookie ball with a few chips/nuts, etc.  Bake the cookies for 8-10 minutes until the edges are just beginning to turn golden brown and the center is slightly underdone.  Rotate the baking sheets halfway through the baking time.  Place baking sheets on wire cooling racks and allow the cookies to cool completely.

 

 

 

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