Kitchen Sink Cookies

Unfortunately, I had to play nurse maid to sick Maxine all day Wednesday. Fortunately, I caught the cookie episode of Martha Stewart Living. She suggested packaging all the ingredients for Kitchen Sink Cookies into a nice cookie jar and bringing them as a hostess gift. I was hooked immediately, but had to try the recipe out myself first. I amended the recipe to my liking and nixed the raisins and walnuts, while substituting sliced almonds. We also didn't have oats, but I think adding those could be yummy as well. These cookies taste like really good chocolate chip cookies. The coconut flavor is minimal and the almonds just add texture. My favorite part about these cookies is that they don't require a mixer. Cookies come out crispy on the outside and chewy in the middle--just like Martha likes!

Recipe adapted from Martha Stewart

These cookies are so basic you can mix everything by hand; this helps to avoid overbeating, which may toughen the dough.

Ingredients

Makes 4 about 4 dozen.

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup sweetened flake coconut
• 1 cup coarsely sliced almonds

Directions

1. Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
2. In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add chips, coconut, and almonds, and stir until well blended.

Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.