This cookie is loaded with goodies – chocolate chips, nuts, coconut, and dried fruit. It’s a great excuse to have it for breakfast!
This hot mess of a cookie. Because cookies make everything better and they definitely make everyone happy. These kitchen sink cookies are basically a reflection of me and the new direction I’m headed – a little bit of everything, all rolled into one. Not perfect by any means, but don’t count it out too quickly – cause they are damn good!
- Yield: 12 cookies 1x
Ingredients
Scale
- 16 tablespoons 2 sticks unsalted butter, cold and cut into cubes
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3¼ cup bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups semi sweet chocolate chips
- 1 cup chopped nuts (I used walnuts but you could use almonds, pecans, hazelnuts, etc..)
- 1 cup coconut shavings (you could also used shredded)
- 1 cup dried fruit (I used dried cherries, but you could use any dried fruit)
- 1 cup rolled oats
Instructions
- In the bowl of an electric mixer fitted with a paddle, cream together butter and sugars until fluffy. Add eggs, beating well after each addition, until fully incorporated. Add vanilla.
- Add flour, salt, baking soda, baking powder and mix just until combined. This is a heavy batter, so if there’s a little flour in the bottom of the bowl, don’t worry – you’re gonna use some muscle in a bit.
- Remove the bowl from the stand and gently fold in chocolate chips and nuts
- Add coconut, dried fruit, and oats and use that muscle some more and mix just to combine.
- Prepare two baking sheets by lining them with parchment paper.
- Divide batter into 12 equal portions – I used a ? cup measuring cup that worked well.
- Place each cookie dough portion on your prepared baking sheets and chill in the fridge for one hour.
- Preheat oven to 375 degree F.
- Bake in the preheated oven for 18-22 minutes. Depending on how gooey and soft you like your middles, I did about 20 minutes. Cookies always continue to cook a bit after you remove them from the oven so you really don’t want to over bake these!
- Let cook on a rack and store in an airtight container. These make 12 GIANT cookie – big enough to split (only if you want to!).
- Category: Dessert
Could the bread flour be substituted by self raising or regular flour?