Monday, December 17, 2012

Everyday Foods 29: Kitchen Sink Cookies


Kitchen Sink Cookies are an industry favorite of mine and I'd never made them at home before this batch. It made so much that after the flour was added, I had to transfer it to a really big bowl & blend in the peanut butter, m&m's, oats, chocolate chips (and whatever else you choose to put in) by hand. The very eggy base helps hold all sorts of add-ins together, hence the name referring to adding whatever you've got on hand.

1/2# butter (that's 2 sticks)
2 c brown sugar
2 c white sugar
6 eggs
2 t corn syrup
2 t vanilla
4 t baking soda
1 1/2 t salt
1 t cinnamon
1 t allspice
3 1/2 c flour
3 c peanut butter
6 c oats
2# other stuff (chocolate chips, M&M's, dried cranberries, walnuts, raisins, pecans, other nuts, candy, or dry fruits...whatever you've got)

Cream the butter & sugar. Add the eggs one at a time & be sure to incorporate well. Blend in the corn syrup & vanilla. Sift all the dry ingredients together and slowly add to the mixer.

This is a big batch of cookies. You may want to try to blend in the peanut butter in the mixer, but if it won't fit, just put it all into a big bowl & add everything by hand. Sticking your hands right in there is the best way to blend it... Ensures you won't break any spoons or spatulas. Fold in whatever you like or have.

 Use two spoons or a #16 scoop to drop the cookies onto lightly greased sheet trays.

Bake at 350 for 12 minutes or until golden.


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