Friday, December 24, 2010

Everything But the Kitchen Sink

Last year I called them Everything Cookies and in a previous post I referred to them as Leftover Cookies because I use all of the leftover ingredients from other recipes to create a new combination. As I labeled the cute bakery bags to mail them off, I realized people might think I was giving them cookies that were leftover and not freshly baked for their enjoyment. Hoping they'd have read my blog and understood the reference, I sent them off anyway. Recently, I received a funny email from a favorite friend whose 3 year old is a smart cookie herself, but the confusing name I chose stumped her:

A: "mommy i'm ready for one of miss jenn's cookies!"

M: "oh, sweetie, they are all gone. you ate the last one last night".

A: "but mommy, i just want a leftover one!"
 
I feel the need to keep "Leftover" in the name because this adorable dialogue makes me smile! My sister suggested E.B.T.K.S for Everything But the Kitchen Sink which gets the point across pretty plainly, too. I had to send an extra large batch off to Michigan on Monday because I kept eating them. Whatever you call them, don't give them all away.
 
Leftover / E.B.T.K.S Cookies
2 sticks unsalted butter, room temperature
1 cup (gently packed) light brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups old-fashioned oats (not instant)
1 1/2 cups ap flour
1 tsp baking soda
1 tsp salt
1 1/2 cups nuts
1 1/2 cups dried fruit
1 1/2 cups chocolate chips
1 cup unsweetened coconut

The last 4 ingredients are where I play! I've used almonds, macadamia and hazelnuts; dried apricots and/or cherries and chopped dark chocolate instead of the chips. I don't always include the coconut, but the batch pictured here does.

Mix sugar, butter, vanilla and eggs together in a large bowl. In a separate bowl, combine oats, flour, baking soda, salt. Add dry ingredients to wet in 2-3 batches, mixing thoroughly in between. Then add all the goodies!! Bake 1 tbsp size dollops 2 inches apart on a parchment lined baking sheet at 375 for 10-12 minutes until lightly golden brown. Cool on baking sheet for 5 minutes then move to cooling racks.

1 comment:

  1. I have to say that these are my favorite. cookies. ever.

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