Close
Ingredients
| salted butter: 1 cup |
| granulated sugar: 3/4 cup |
| light brown sugar (packed): 3/4 cup |
| vanilla extract: 1 tsp |
| eggs: 2 |
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1 cup |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| wheat bran: 1/3 cup |
| coconuts (shredded): 1/2 cup |
| oatmeal: 1 cup |
| Rice Krispies: 1 cup |
| seedless raisins (packed): 1/2 cup |
| dried sweetened cranberries: 1/2 cup |
| milk chocolate chips: 1 cup |
| dried sunflower seeds: 3/4 cup |
| dried sesame seeds: 1/3 cup |
| flaxseed (whole): 1/3 cup |
Kitchen Sink Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
60 serving(s)
Tags
- In a large bowl, cream together butter and sugars. Add vanilla and eggs and mix well.
- Blend in flours and baking powder and soda.
- Mix in all remaining ingredients.
- Roll cookie dough into 1" balls and place on non-stick or parchment-covered cookie sheets. Flatten each with a fork.
- Bake at 350 degrees for 10 to 14 minutes, depending on your "doneness" preference. I cooked mine for 12 minutes with my oven rack slightly above centre and they turned out perfectly golden brown!
- Suggested substitutions: Finely chopped nuts for the flax seeds. Any chopped dried fruit for either the raisins or the cranberries, or both. The sunflower and sesame seeds would give a slightly different flavour if lightly roasted first, rather than raw. Wheat germ can be substituted for the wheat bran.