I’m sure we’ve all had kitchen sink cookies – those cookies that you just throw a little of everything into, that end up with a variety of flavours and textures. I’m a big fan. I’ve certainly made them, and I even favourited the last ones I made (delicious chocolate kitchen sink cookies). Well guess what. I’m favouriting this recipe too. It may not look like much, but this is a good cookie.
I only had to try one cookie to know this recipe is going to be one of my favourites. Every week when I bake cookies, I have to try one (or ten), right? How else will I know if it’s a good recipe or not. Well this week I took one bite of the cookie, and then immediately crammed the rest of it in my mouth. Oh man, soooooo good. All those flavours work so well together. Of course coconut and oatmeal go together, and then add rich dark chocolate, and toasted pecans, and then little bursts of sweetness from the toffee bits.
Of course it was a favourite at work too. My coworkers finished them off in no time at all.
ultimate kitchen sink cookies
Adapted from "Hurricane Irene Cookies" from Tate's Bake Shop: Baking For Friends, by Kathleen King. The original recipe says it will make about 54 cookies using 2 tablespoons of dough each. I got 70 cookies using my usual slightly larger than tablespoon-sized cookie scoop.
2-1/2 cups (250g) old fashioned rolled oats
1-3/4 cups (220g) unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (227g) unsalted butter, at room temperature
3/4 cup (175g) firmly packed dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs
2 tablespoons water
1 tablespoon pure vanilla extract
1-1/2 cups (263g) semisweet chocolate chips
1 cup (75g) unsweetened flaked coconut
1 cup (120g) toasted, coarsely chopped pecans
1/2 cup (75g) toffee bits
Preheat oven to 325°F (165°C).
To toast the nuts, spread them in a single layer on a baking sheet and toast them in the oven for approximately 10 minutes, turning them every few minutes or so to cook evenly. Trust your senses – they'll start to smell fragrant when they're ready. You can do this step and then set them aside to cool while you prepare the rest of the ingredients. Once cool, chop them coarsely, or break them up into pieces by hand.
In a medium bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the water and vanilla and beat again to incorporate.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the chocolate chips, coconut, pecans, and toffee bits, either with a spatula or by hand. I prefer to knead inclusions in by hand to ensure they're distributed evenly.
Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading.
Bake for about 13-15 minutes, until lightly golden brown around the edges, rotating the baking sheet halfway through the baking time. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.