kitchen sink cookies

kitchen sink cookies

from the sono baking company cookbook

makes 24 cookies

{ingredients}:

.: 2 1/2 cups all-purpose flour

.: 1/2 tsp. baking soda

.: 1 tsp. coarse salt

.: 1 1/2 cups (3 sticks) unsalted butter, at room temp.

.: 1 cup light brown sugar

.: 1 cup granulated sugar

.: 1 large egg, at room temp.

.: 1 tsp. pure vanilla extract

.: 1 cup sweetened shredded coconut

.: 6 oz. semisweet chocolate, cut int 1/4-inch chunks

.: 1 cup pecans, coarsely chopped

.: 1 cup raisins

.: 1 cup old-fashioned rolled oats (not instant)

{directions}:

1. position the oven rack in the middle & preheat the oven to 350 F. line two baking sheets with parchment paper or nonstick silicone baking mats; set aside.

2. in a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. in the bowl of a standing mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. add the egg and vanilla, and mix to combine.

4. with the mixer on low speed, add the flour mixture, beating until the flour is absorbed. fold in the coconut, chocolate chunks, pecans, raisins, and oats. mix until combined.

5. use a 1/4 cup (2-inch-wide) ice cream scoop to scoop out the dough onto the prepared baking sheets, placing the scoops about 3 inches apart.

6. bake one sheet at a time, rotating the sheet about two-thirds of the way through the cooking time, until the cookies are golden brown, about 20 minutes.

7. transfer the baking sheet to a wire rack to cool for 10 minutes. use a spatula to transfer the cookies to the rack and let cool completely.

'tis the season to be sharing. i'm doing some holiday baking and making cookies to share with family and friends. my version has raisins, dried cranberries, dried apricots, pecans, and semi-sweet chocolate chips but feel free to substitute your favorite mix-ins. my cookies are made smaller using a 1-inch-wide cookie scoop and baked them for 12 to 15 minutes or until golden brown. these fruitcake-like cookies are perfect to bake for the holidays and to give away.