Tuesday, January 13, 2015

Kitchen Sink Cookies

Welcome to the second post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

I think I understand why this recipe was named "Kitchen Sink Cookies". I have come up with two reasons why the person named it as such:

(1) It's a cute name based off of the saying "everything but the kitchen sink".


(2) They didn't want to name them "Oat Chocolate Coconut Raisin Peanut Cookies".



  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup peanuts
  • 2 cups old-fashioned rolled oats
  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened flake coconut
  • 1 cup raisins

  1. Preheat oven to 350.
  2. Beat the butter and sugars together until smooth and creamy (about 2 minutes)
  3. Beat in eggs until well blended. Add the vanilla
  4. Add the flour, baking soda, baking powder and salt.
  5. Next pour in the peanuts and allow the mixer to "chop" them for a moment. 
  6. Add the rest of the ingredients and stir until mixed together.
  7. Bake for 16-18 minutes (or until golden brown).

Note: Martha Stewart suggested to mix these cookies by hand "to avoid overbeating, which may toughen the dough". However, we made these cookies with a mixer, and they seemed fine (and they tasted great!)

This recipe is adapted from Martha Stewart.


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