Ingredients for Everything But The Kitchen Sink Cookies Ii
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup shortening
- 1/4 cup granulated sugar, for flattening cookies
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Old Fashioned Oats
- Semi Sweet Chocolate Chips
- Milk Chocolate Chips
- White Chocolate Chips
- Peanut Butter Chips
- Flaked Coconut
- Dark Raisin
- Golden Raisin
- Dried Cranberries
- Walnuts
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How to Make Everything But The Kitchen Sink Cookies Ii
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, shortening, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- 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, coconut, raisins, cranberries, and nuts.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Dip the bottom of a glass in granulated sugar and gently flatten each cookie dough ball.
- Bake for 18-20 minutes, or until the edges are golden brown. Check for doneness at 18 minutes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, store cookies in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
16g
Carbs
5g