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