Kitchen Sink Cookies

A couple weeks ago, I wanted to bake.  Not really having a specific cookie in mind, I decided to “go big or go home”, so went downstairs to the pantry and grabbed as many ingredients as I could.  The bricks of butter had already been taken out to soften earlier that day.

I am a texture girl, yes, that’s almost like my tag line because that is what I am – even with art – I love different art forms, styles, media used, etc.  And well, variety IS the spice of life, I must declare.

My trip to the cellar found me packing:  raw sunflower and pumpkin seeds; granulated and coconut palm sugars; unsweetened coconut flakes; hemp hearts; milk and extra-dark chocolate chocolate chips, and dried cranberries.

I always cut my parchment paper first and line my pans first.  Some preheat their ovens as a first step, but my oven preheats quickly.  I am Triple Type A for sure when it comes to being in the kitchen – do not mess with me!

Here is what properly lined pans should look like, to me, anyway.

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I always pre-measure as much as I can both wet and dry ingredients.

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Crack the eggs and set aside in a small bowl. (Remember to add eggs one at a time, after each has been beaten slightly.)

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Sugars are mixed together, and I usually combine them before adding to the mixture.  Vanilla is put into a little condiment cup and placed with the sugar, because it typically gets added after the eggs.

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My filling ingredients are usually premixed, and the reason for this is so one is not biting into a mouthful of just chocolate chips, etc.  Nuts, seeds, hemp hearts – always, always toast!  The flavours are intensified.

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In this bowl, I put the cranberries in with the flour.  I separated them prior to coating with flour, as cranberries, raisins, and the like tend to stick together.

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I always use a cookie scoop, as I like my cookies uniform in size.

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I doubled the recipe and ended up with 133 cookies.  I like to level my scoop before releasing, while my girlfriend likes her scoop filled up, rounded.  What I’m saying is, if she levelled her scoop like I did, I would have ended up with more than 133 cookies, just sayin’ :).

Here is the recipe, doubled:

2 c butter, softened
1 c each granulated and coconut palm sugars
4 eggs
2 t vanilla extract
4-1/4 c flour
1/4 c hemp hearts, toasted
1 t baking powder
1/2 t salt
1-1/2 c each milk chocolate and extra dark chocolate chips
3 c dried cranberries
3/4 c each sunflower and pumpkin seeds, toasted
1 c unsweetened coconut flakes, toasted

Use the drop cookie method for this recipe, and preheat your oven to 350F.  Bake on ungreased baking pans for 11-14 minutes.  I baked on convection, so I had to monitor much more.

I’ve talked a lot about process, but this is my madness.  If you are highly organized in the kitchen, you will have many successes.  With the way I bake, and you can ask a couple of my girlfriends who have done this with me, it’s like clockwork.  Stations are set up, it’s a no-fail!

What ingredients would you use in a Kitchen Sink recipe?

 

 

 

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This entry was posted by Lillian on Saturday, December 10th, 2016 at 3:11 pm and is filed under Baking, Cookie Crush, Desserts / Pastries, Holidays, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.