It has become glaringly obvious to me that this cookbook project is going to be a tad more challenging than previously thought. It seems that the biggest issue I’m facing is trying to narrow down the list of what to include. Here’s my dilemma – should the book consist only of the absolute always-on-rotation family favorites? Well, yes, but then I got to thinking…..what about the recipes that I know will be appreciated if they are included, even if it’s a recipe I know they (the posse) would never make, i.e. Mango Walnut Bread?
Kitchen Sink Cookies – adapted from a recipe by Martha Stewart
- 1 stick (4 oz) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup firmly packed light-brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3 tbs. chocolate ovaltine
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup corn flakes
- 1 cup old-fashioned rolled oats
- 1 cup semisweet chocolate chips
- In a large bowl with an electric mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in egg, then vanilla.
- In a medium bowl, stir together flour, ovaltine, baking soda, baking powder, cinnamon, corn flakes, oats, and chips until well blended.
- Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto parchment line baking sheet. Chill for at least one hour before baking. When ready to bake, preheat the oven to 350 degrees. Place dough onto a parchment lined baking sheet, about 2 inches apart. Bake until golden, about 11 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.