Easy Kitchen Sink Cookie Recipe

 Easy Kitchen Sink Cookie Recipe

Craving the perfect chocolate chip cookie but want something a little different?  This recipe makes a slightly thinner cookie bursting with flavor!  You can add whatever you have in your kitchen.  I added walnuts, craisins, and chocolate chunks.   The walnuts can easily be replaced with pecans and in place of craisins, you can use raisins.  I just love dried cranberries for their tart flavor and lack of seeds.  Cranberries have a special place in my heart, especially around the holidays.  These cookies were gone in about a day as my family just loved them and I couldn't keep them around.  One thing I love about these cookies is they happen to be a bit less cakey than the traditional chocolate chip cookies I usually make.  They are a bit thinner and if you bake them a minute longer, they will be nice and crispy.  I baked these for about 10 minutes at 350 degrees and they came out perfect.  

If you want an even crispier cookie, add an additional 1/2 cup of brown sugar.  I used 1 1/2 cups of brown sugar but if you use 2 cups of brown sugar, you get an even thinner, more caramelized cookie.  I am always looking for ways to cut down on sugar.   Also, if you don't want the cookies cakey, make sure you spoon the flour into the measuring device.  Do not scoop the flour up into a measuring container.  That will give you too much flour for this recipe.  It is 1 1/2 cups of lightly packed all-purpose flour. 

I also recommend ensuring the butter is at room temperature before combining it with the sugar.  You will need to have your butter out for a few hours.  If I don't have the time to wait hours for my butter to soften to room temperature, I just place it in the microwave for 30 seconds to obtain butter that easily mixes with the sugar.  

And I wouldn't forget to have parchment paper on hand.  There is nothing better than having minimal cleanup after baking!  I'm all for minimal clean-up.  Also, parchment paper is best for ensuring that your cookies don't stick to the pan.  Although some recipes call for buttering and flouring of the pan, I always use parchment paper for cookies.  I know that Whole Foods supplies an unbleached parchment paper that is ideal to use.  

So here is my delicious Kitchen Sink Cookie Recipe...

Ingredients:

1 1/2 cups brown sugar

1 cup unsalted butter, room temperature

1 tbsp vanilla extract

2 eggs, large

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup pecans

1/4 cup dried cranberries

1 cup chocolate chips

Instructions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, melt butter in microwave or have room temperature butter.  Add sugar and vanilla and mix with spatula.
3. Add eggs, and beat until combined.
4. Add flour, salt and baking soda and mix to combine. 
5. Fold in chocolate chunks, dried cranberries and pecans.
6. Line cookie sheet with parchment paper and use a cookie scoop to make dough balls.  Ensure cookies are 3 inches apart on cookie sheet.
7. Bake cookies for 10 minutes.  Remove cookies from oven and allow cookies to cool on cookie sheet for 3 minutes.

Hope you enjoy this delicious cookie recipe!  These went fast in my house!