Chocolate Chip · Cookies · Oatmeal

Kitchen Sink Cookies

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?

Where do you draw the line? How do you decide what goes in and what doesn’t? I guess that since it’s MY book, I don’t have to draw any lines ….. but I will tell you this – I have a whole new appreciation for anyone that’s ever written a cookbook.

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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 
  1. 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.
  2. In a medium bowl, stir together flour, ovaltine, baking soda, baking powder, cinnamon, corn flakes, oats, and chips until well blended.
  3. 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.

 

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