Monday, January 1, 2001

Kitchen Sink Cookies

1 cup (2 sticks) unsalted butter - OR 1 stick of butter and 1/2 cup applesauce
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all purpose flour OR - 1 cup all purpose and 1 cup whole wheat
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts

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 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 in butter mixture until well blended. Add oats, chips, coconut, raisins, and walnut, and stir until well blended.

4). Drop batter by heaping tablespoons with with a 1-ounce ice cream scoop onto cookie sheet 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.

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