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.


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.


Katrina’s Chocolate Chip Oatmeal Cookies

How many chocolate chip recipes can one person have on their blog before it’s considered excessive? 5? 8? 10?

** ahem **

I recently discovered that I have 14 different chocolate chip cookie recipe variations on this site. And in the process of reviewing them, I also realized that each one of them is equally delicious in their own right, which explains why I almost never make the same recipe twice. There are exceptions, of course, but I’m always game to explore another version of something containing copious amounts of chocolate.


And these did not disappoint! Loaded with chocolate, and perfectly chewy, I really enjoyed them. Big thanks to Katrina for posting this recipe🙂

Having said all that, of course, I already have another recipe bookmarked and ready to try.. my chocolate addiction knows no boundaries……

Chocolate Chip Oatmeal Cookies – adapted from Katrina

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 cup quick cooking oats (or old fashioned)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 18 ounces chocolate chips

Preheat oven to 325 degrees F.  Line baking sheets with parchment paper.  Put the butter and sugars in the bowl of a stand mixer and beat until well combined, about 2 minutes.  Add the eggs and vanilla and beat well.  Scrape sides of bowl.  In a separate bowl, whisk together all the dry ingredients.  Add them to the creamed mixture and beat together just until combined.  Scrape sides of bowl and stir in the chocolate chips.

Scoop cookie dough onto baking sheets spacing them about 2 inches apart.  Bake for 10 minutes, cookies will be browned on the edges and still a little doughy on the insides. Remove from oven and let sit on baking sheet for 5 minutes, they will set up and the centers will bake a little more on the hot sheet.  Move the cookies to a wire rack to cool completely.  Makes about 30 cookies.

Oatmeal Raisin Bars

With our impending move imminent on the horizon, my next task (aside from not losing my mind) is to use up as much stock in the pantry as I can.

Operation throw-out-all-the junk-I’m-not-moving was a complete and total success – and quite frankly, I am giving myself a well-deserved pat on the back for being so organized and so productive this early in the game. The way things are progressing, it appears that my house may have sold much faster than I anticipated.

As in, the first people that looked at it put in an offer.

However, until there’s a signature on the bottom line (and the cash in the bank), I am not going to fret unnecessarily or alter the current course of action.

So ….. back to my plan. My freezer currently resembles a bachelor pad, which is a nice way of saying it contains ice….. and not much else….


Well, that’s not entirely true. Now, residing on the shelf at precisely eye-level, is a batch of these exceptionally tasty, soft and chewy mmmmmm mmmmmm good cookie bars. Which, based on how easy they are to make (and consume), will definitely be made again using chocolate chips to appease the non-raisin eater in the house *Alexander*.

Of course, the fact that I have a 5 pound bag of oatmeal to use up is a contributing factor as well…..

Oatmeal Raisin Bars – adapted from Martha Stewart

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp ground cinnamon
1 cup all-purpose flour
2 cups old-fashioned rolled oats
1 cup raisins
Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, leaving an overhang on two sides; spray foil with nonstick spray and set aside.
In a large bowl, whisk together butter, sugars, egg, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

Ranger Cookies – and where I’ve been..

As wonderful as it is to go away, it’s wonderful to be home. Especially after 3 planes, 15 hours of travel time, and a 9 hour time change.

What? Did I forget to tell you? Mi dispiace…… I was in Italy for 12 days.

** big grin **

Ahhhh…Venice, Taormina, Sorrento, Rome………. It was an epic, life changing adventure. How so? Let me count the ways:

Disconnecting myself and the posse from the internet/cell phones/twitter updates/Instagram/Snapchat (life change #1), pinpointing the exact cause of the majority of stress in my life – and how to change it (life change #2), the epiphany that sometimes, no matter how hard you try, there are people you will never understand/come to common ground with and/or get along with (life change #3).

I feel better than I have in months🙂

In the meantime, though, I’ve conquered 7 loads of laundry, completely unpacked, and now, I have to pack up the posse for school. I feel for those two – they missed 9 days of school and will have a TON of makeup work. But….. they received a historical education (The Colosseum! The Vatican!) and culinary experiences (pizza overlooking the Sicilian coast!) that they could never ever experience in a classroom.

And that, coupled with the time they spent with their grandparents (who were celebrating their 50th wedding anniversary!), is priceless.


Ranger Cookies – adapted from serious eats

1/3 cups all purpose flour
1 cup rolled oats
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup corn flakes
1/2 cup milk chocolate chips

Adjust two oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, mix together flour, oats, baking soda, and baking powder.

In a large bowl, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in vanilla. Beat in eggs. Add flour mixture to bowl and beat until just combined.

Stir in cornflakes and chocolate chips. Drop dough by the rounded teaspoons onto prepared baking sheets, leaving a few inches between each cookie. You should fit about 16 cookies on each sheet. Bake until golden, turning halfway through baking, about 12 minutes. Let cool 3 minutes then transfer to a wire rack.

Oatmeal Blueberry Breakfast Cookies

Although these cookies are ….. well…… technically “cookies”, I suppose, through some form of moral obligation, I shouldn’t label them as breakfast food.

However, let’s take a quick look at what goes into making them – we have oatmeal, eggs, and blueberries.

Yep – all the components of breakfast food.



Oatmeal Blueberry Breakfast Cookies -adapted from Taste of Home

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries

In a bowl, cream butter and brown sugar. Beat in egg and vanilla.
Stir together the oats, flour, cinnamon, baking soda and baking powder , and gradually add to the creamed mixture. Gently stir in the blueberries. Drop by heaping tablespoonfuls onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Oatmeal Chocolate Chip Crunch Cookies

The heat wave is finally over…. and somehow, in a sick, twisted form of reality, 101 degrees doesn’t feel too bad…

Crazy, I know….


Oatmeal Chocolate Chip Crunch Cookies – adapted from Lisa Yockelson

1 cup plus 2 tbs. all-purpose flour
1/2 tsp baking soda
1/8 tsp baking powder
1 1/2 sticks unsalted butter, at room temperature (next time, I’ll use one stick)
1/2 cup plus 2 tbs. packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup semisweet chocolate chips
1 cup lightly crushed chex cereal
In a medium bowl, whisk the flour with the baking soda and baking powder. In a large bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until blended. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients, in 2 additions. With a large wooden spoon, mix in the oats, chips and cereal. Cover the cookie dough and refrigerate for 1 hour, until chilled.
Preheat the oven to 375°. Line 3 large baking sheets with parchment paper. Using a rounded tablespoon, spoon mounds of dough onto the baking sheets, at least 3 inches apart. Bake the cookies for about 14 minutes, until golden and just set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.

MWM – Dad’s Favorite Oatmeal Raisin Cookies

Let the record indicate that I am glaringly aware of the fact that today is, according to my calendar at least, Tuesday.

Not Monday.


So why am I posting Mondays With Mom on Tuesday?

Because yesterday went by in a blur and I realized my error this morning.

That’s my story and I’m sticking with it.


Dad’s Absolute Favorite Oatmeal Raisin Cookies – my mom’s recipe

½ cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
¼ cup milk (or buttermilk)
1 ¾ cups oatmeal
1 2/3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1 cup raisins

Preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside.

In a small measuring cup, mix together the milk and vanilla and set aside. In a separate bowl, stir together the oatmeal, flour, baking soda and cinnamon.

Using an electric mixer, beat together the butter and sugar until smooth and well blended. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the flour mixture to the butter mixture alternately with the milk/ vanilla mixture in two additions, mixing just until combined. Stir in the raisins.

Drop the dough onto the prepared baking sheets and bake for approximately 13-15 minutes, rotating the pans halfway through. The cookies should be a light golden brown and the centers should be just set.

Remove from the oven and place on a wire rack to cool completely.