GIANT KITCHEN SINK COOKIES
This cookie has everything but the kitchen sink in its list of ingredients. Martha made this recipe on Martha Bakes episode 607.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
- Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.
EVERYTHING BUT THE KITCHEN SINK COOKIES
When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18 cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
- Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
- Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
KITCHEN SINK COOKIES
Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to avoid over-beating, which may toughen the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
- Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.
JOHN'S KITCHEN SINK COOKIES
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
- Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.
- With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
- Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
- Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 228 g, Fat 12 g, Fiber 1 g, Protein 3 g
MARTHA'S EVERYTHING BUT THE KITCHEN SINK COOKIES
Make and share this Martha's Everything but the Kitchen Sink Cookies recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 32m
Yield 3-4 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
- Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
- Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 1880.8, Fat 101.2, SaturatedFat 52.1, Cholesterol 286.7, Sodium 2159.2, Carbohydrate 223.4, Fiber 12.9, Sugar 82.7, Protein 28.8
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