I will never forget going over to a friend’s house in high school with my pal, Melissa. When the two of us got there, Erin was standing in the kitchen running her mom’s KitchenAid mixer. I remember asking her what she was making and she answered, “Oh, my family and I are going on a road trip, and I have to make cookies to take with us.”
Wait! What?!?! Road trip cookies!!! Why I had never thought about that before. That was sheer genius!
And then I began really studying what she was putting in the mixer… oats, chocolate chips, coconut, and raisins. It looked like a little bit of everything, and so I asked her what kind of cookies they were, and she answered, “Kitchen Sink.”
Boom! My mind was blown again. Why had I never thought of that either? I mean, how many times have you been offered a variety of cookies and you can’t pick which one you are going to eat. Well, what if there was a cookie that combined all of them. Again, so genius!
Ever since that visit to Erin’s house, I have been making and perfecting the kitchen sink cookie, and I am super excited to share it with you.
It’s crispy on the outside and chewy on the inside, with big chunks of chocolate chips and dried cranberries (I don’t use raisins). They also have a warm spice to them courtesy of the cinnamon and apple pie spice. In other words, they are the best part of every cookie all rolled into one.
Are you ready to empty the whole kitchen sink? Let’s go!
First, make sure that your egg and butter are at room temperature. If you are new to baking, then you need to know that this is a must. You’ll know that you are good to go when you try to hold your butter in both hands and bend it, and it actually bends.
Once your egg and butter are at the correct temperature, preheat your oven to 350°F. In a bowl, cream together the two types of sugar and butter. Once combined, add in the vanilla and egg.
In a large separate bowl, combine together the flour, oats, arrowroot powder, baking soda, cinnamon, apple pie spice, and salt. Now add to your creamed mixture and stir. Once combined, fold in chocolate chips, cranberries, nuts, and coconut.
Drop the dough using a small cookie scoop onto two baking sheets lined with parchment. The cookies will spread, so make sure you have enough room between each ball of dough. Bake 15 to 18 minutes. Halfway through the cook time, check on the cookies. If some of them are cooking faster than others, rotate the sheets in the oven. When finished, remove from oven and allow to cool for a few minutes before transferring to cooling racks.
And voila! The all around perfect cookie! Go ahead and make some now. Today is the perfect day to bake!
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Spicy, crispy, chewy, sweet, and chock full of coconut, chocolate, and cranberries, this is the perfect cookie! If you can’t decide what kind of cookie to bake your family, then you gotta try these Kitchen Sink Cookies!
Ingredients
3/4 cup all purpose flour
1 cup gluten-free rolled oats
1/2 tsp. baking soda
1/4 tsp. cinnamon
1//4 tsp. apple pie spice
5 ½ tsp. arrowroot powder
1/4 tsp. salt
½ cup granulated sugar
½ cup packed light brown sugar
1/4 cup grass fed butter
1 tsp. vanilla extract
1 egg
1/3 cup semi sweet chocolate chips
1/3 cup dried unsweetened cranberries
1/3 cup chopped, toasted pecans
2 tbsp. shredded unsweetened coconut
Instructions
Preheat your oven to 350°F. In a bowl, cream together the two types of sugar and butter. Once combined, add in the vanilla and egg.
In a large separate bowl, combine together the flour, oats, arrowroot powder, baking soda, cinnamon, apple spice seasoning, and salt. Now add to your creamed mixture and stir. Once combined, fold in chocolate chips, cranberries, nuts, and coconut.
Drop the dough using a small cookie scoop onto two baking sheets lined with parchment. Bake 15 to 18 minutes. Halfway through the cook time, check on the cookies. If some of them are cooking faster than others, rotate the sheets in the oven. When finished, remove from oven and allow to cool for a few minutes before transferring to cooling racks.
Keywords: cookie
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