Everything but the kitchen sink – these cookies got it! They are basically gussied up chocolate chip cookies.
Kitchen Sink Cookies
* makes between 40 and 60 cookies *
- 1 cup slivered almonds
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups old-fashioned oats
- 1 cup shredded coconut
- 1 bag of chocolate chips (12 oz)
Spread almonds on a baking sheet and toast in the oven at 350ºF until lightly golden brown. This will take about 8 minutes; stir twice during this time. Can also be done in a dry skillet on the stove top. Let cool.
In a bowl, mix flower, baking powder, baking soda and salt. In another. large bowl, beat together butter and the two kinds of sugar. Add the eggs one at a time, the the vanilla, mixing well in between. Add the flour mixture, mix until blended. Add oats and coconut, mix until blended. Add toasted almonds and chocolate chips and mix until blended.
Preheat the oven to 375ºF.
Drop heaping tablespoons of dough onto a baking sheet, leaving about 1 inch of room in between. If you want crispier cookies, flatten the heaps.
Bake for about 10 minutes, a minute longer to make them crispier.
Let cookies cool on the baking sheet for a little, like you would with ordinary chocolate chip cookies, then move them unto a cooling rack. Let cool completely. These cookies are actually better when they are cold, and even better the next day.