Kitchen Sink Cookies
But this time of the year we I tend to bake a lot more. One of my favorite cookies is the Kitchen Sink Cookie. At least that is what I call it. I use the leftover coconut from another recipe, the rest of the bag of craisins, any nuts I have in the cupboard, sometimes chopped up dried fruit. It really does not matter. It’s all good.
I’m also not that fond of Chocolate Chip cookies but my DH loves Oatmeal Chocolate Chip cookies so I compromise. I make a base Oatmeal cookie, divide it and make some cookies for him, and some for me.
Add eggs, one at a time or both at the same time and beat in.
Add the Kahlua at this point, it also helps the sugar break down a little. I like the sugar to be as smooth as possible before I add the rest of the ingredients.
I think it makes for a lighter, crispier cookie. I will take a smidge out and check the batter to see if the sugar has dissolved. OK, so I taste it, but don’t do like me if you’re pregnant or ill, just in case. It does have raw egg in there.
At this point I dump the cookie dough onto a long piece of plastic wrap, and make it into a long roll. I put it in the fridge and proceed with the other half of the dough.
Next, I take the other half of the dough and dump in whatever I have on hand, one cup of nuts, one cup of coconut, one cup of dried craisins, or raisins or … even some chopped up dried apricots, peaches or what ever you have on hand.
Now you know why it’s called a Kitchen Sink cookie, anything goes. I then form this into a log and place it in the fridge to firm up for a little while.
Take out your cookie rolls in an hour or so and slice with a very sharp knife into slices.
Squish them down a little, and place on a cookie sheet and back in a preheated 350 deg oven for about 15 minutes, or until they’re done to your taste.
Pour yourself a nice glass of milk or in my case a fresh cup of coffee and sit down for a minute and enjoy your treat. In fact, that’s what I’m about to go and do.