Recipes We Love: Dad's Kitchen Sink Cookies
Image via What's Gaby Cooking
Bake with the kids, they say! It'll be fun, they say! Well...it could be if you pick a recipe that takes the guess work out, and let's your inner Betty Crocker thrive. These Dad's Kitchen Sink Cookies from What's Gaby Cooking fit the bill. The key is not to stress: If you're missing one of the fillings, just skip it!
For more cookie ideas, check out this roundup.
1 cup butter
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 1/2 cups old fashion oats pulvarized
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup M&M's
1 cup semi sweet chocolate chips
1 cup dried cranberries
1 cup chopped dried apricots
How To Do It:
Preheat your oven to 375 degrees F.
In a large stand mixer, cream together the butter and sugar for 2-3 minutes until fluffy.
Add the eggs one at a time, scraping down the sides in between additions. Add the vanilla and incorporate.
In a large bowl, combine the flour, pulverized oats (just measure 2 1/2 cups of oats and blend them in a high powered blender for a few seconds to break them down), baking soda, baking powder and salt. Mix everything together. Add the dry ingredients into the wet ingredients in 2 batches and mix on a low speed.
Add the M&M's, chocolate chips, dried cranberries and dried apricot and mix for a few seconds until just incorporated.
Using a medium sized cookie scoop, place 12 balls of dough onto a parchment lined baking sheet.
Transfer the baking sheet into the oven and bake for 10-12 minutes depending on how chewy you want your cookies. I'm a 10.5 minute kind of cookie baker.
Remove the cookies from the oven once they are baked and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
Freeze them as needed so you always have some on hand