kitchen sink cookies

Tuesday, April 24, 2012


Yet not surprised at all.

Our Canucks were spectacularly knocked out in the first round of the Stanley cup playoffs.

It's surreal that we can play so well sometimes, yet play like poop other days.

It's going to be a very long summer without them, but thankfully I have a tiny, doll faced little girl to dress up all summer. It evens out.

To all you hockey fans whose teams have been knocked out, consider these cookies to drown your sorrows, instead of the usual ice cream.

Filled with the regular goodies like chocolate chips and oatmeal, there are also a few tasty surprises tucked away in these cookies. Rice krispies anyone?

Kitchen sink cookies
[ from Sticky, Chewy, Messy, Gooey ]

This is adapted from the original to be a half batch of cookies. If you want a million of these cookies go ahead and make a full batch, but I warn you, you will need an obnoxiously huge bowl to mix them in. The half batch will fill (to the brim) my 5L kitchenaid mixer bowl.

1 cup unsalted butter, room temperature
1 cup firmly packed brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 tablespoon baking soda
3/4 teaspoon salt
2 cups Rice Krispies
1 cup sweetened, shredded coconut
2 cups old-fashioned rolled oats
1 1/2 cups chocolate chips
1 1/2 cups walnut pieces

Position baking racks to the middle of the oven, and preheat to 350 degrees.

In the bowl of your stand mixer, or another large bowl, cream together the butter and the sugars over medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition, followed by the vanilla. In another large bowl, sift together the flour, baking soda, and salt. Add to the butter mixture and mix until completely combined. Add the rice krispies, coconut, rolled oats, chocolate chips, and walnuts, mix on low speed until combined.

Drop 1/4 cup-sized balls onto baking sheets, about 2 inches apart. Flatten slightly with fingers. Bake for 12 - 15 minutes, or until outside edges are golden brown and the middles are still slightly soft. Let cool on baking sheet for a few minutes and then transfer to a wire baking rack to cool completely.