Mar 30, 2008

Everyday Food: John's Kitchen Sink Cookies

Ahhh, the cookie. So delightful and small. Such a delicious, sweet treat. And it's another Everyday Food recipe! (If you haven't checked out this magazine, you should. I adore it! I also enjoy the website because you can read feedback from people who have already made a particular recipe. Although, these comments never really stop me from making something if they are negative!)


I love cookies like this - cookies that have lots of ingredients. And actually, I love chocolate chips and oatmeal in cookies. These cookies are very appropriately named. Besides the chocolate chips and oatmeal, there are raisins and pecans. It also called for light corn syrup which made the dough very sticky. I used a spoon that I kept dipping in water to drop the cookies onto the cookie sheet.

I'm not crazy about raisins, but I included them. The first time I make a recipe, I usually follow it closely. I added a little coconut and not quite a 1/2 cup of pecans. I'm going to take them to school tomorrow for someone's birthday. Yum. :)

Update: I blogged while the cookies were baking. I just had one. The taste is great but they are a little cakey. I think that was completely my fault. For some reason, when I went to mix the wet ingredients, I added the eggs first and then everythis else and beat it all together. The eggs should have gone last, after the other wet ingredients were incorporated and light & fluffy. Duh. That may have played a part. I would make them again, just to see if that was the reason. :) They're not a flop, just not my best cookies.

John's Kitchen Sink Cookies
Makes 24

2 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks (I used chips.)
1/2 cup raisins (I soaked them in warm water with a little vanilla for about 10 minutes.)
1/2 cup chopped pecans (I only had a little more than 1/4 cup.)
1/4 cup coconut
1/2 cup old-fashioned rolled oats (not quick-cooking)

Directions
1. Preheat oven to 375 degrees.
2. Line two large baking sheets with parchment paper; set aside.
3. In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
4. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy.
5. Beat in eggs, one at a time, until well incorporated.
6. Gradually beat flour mixture into butter mixture just until combined.
7. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
8. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets.
9. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
10. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

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