Zutaten für Everything But The Kitchen Sink Cookies
- Unsalted Butter
- Sugar
- Brown Sugar
- 2 large eggs
- Vanilla Extract
- Flour
- Baking Soda
- Baking Powder
- Salt
- Old Fashioned Oats
- Semi Sweet Chocolate Chips
- Flaked Coconut
- ½ cup raisins
- ½ cup chopped walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Everything But The Kitchen Sink Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Everything But The Kitchen Sink Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the rolled oats, chocolate chips, shredded coconut, raisins, and walnuts.
- Using a tablespoon or a 1-ounce ice cream scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently press down on each cookie with the bottom of a glass to flatten slightly.
- Bake for 16-18 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Enjoy! Feel free to substitute equal amounts of white chocolate chips, butterscotch chips, peanut butter chips, mixed dried fruits, pecans, almonds, or any other mix-ins you love!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
513g
Fat
264g
Carbs
74g
