This is the cookie to make when you’re looking to clean out the cupboards. We’ve packed them with all manner of treats — and oddities — from rolled oats, peanuts and chocolate chips to chopped prunes, crushed potato chips and even coffee grounds (trust us on that last one). The more unusual the combination, the better the results.
But don’t feel you have to stop there. Got any other crackers, chips, nuts or dried fruit handy? Toss them in and let these cookies truly earn their kitchen sink name.
SWEET-AND-SALTY KITCHEN SINK COOKIES
Start to finish: 30 minutes
Makes 4 1/2 dozen cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons previously brewed coffee grounds
2 cups all-purpose flour
3/4 cup rolled oats
3/4 cup chopped prunes
1 cup crushed wavy potato chips
1 cup salted peanuts
1 cup chopped bittersweet chocolate
Heat the oven to 350 F. Line a large baking sheet with kitchen parchment.
In a large bowl, use an electric mixer to beat together the butter, both sugars, baking soda, baking powder and salt until light and fluffy. Beat in the egg, egg yolk, vanilla and coffee grounds. Stir in the flour, then stir in the oats, prunes, potato chips, peanuts and chocolate.
Working in batches, scoop 1 tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between the cookies. Bake for 11 to 13 minutes, or until light golden brown. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Store in an airtight container at room temperature.
Nutrition information per cookie: 120 calories; 60 calories from fat (50 per cent of total calories); 6 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 14 g carbohydrate; 1 g fibre; 8 g sugar; 2 g protein; 75 mg sodium.
BY ALISON LADMAN, THE ASSOCIATED PRESS
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Photograph by: AP Photo, Matthew Mead