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.



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


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


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.


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.


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.


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


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.