Everything But The Kitchen Sink Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
• In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
• Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Sift together dry ingredients; set aside.
• In a large bowl, cream together butter, and sugars until smooth.
• Beat in the eggs, one at a time, then stir in milk and vanilla.
• Gradually mix in the sifted ingredients until well blended.
• Using a wooden spoon, stir in cornflakes, oats, coconut, chocolate chips and nuts.
• Roll the dough into walnut sized balls and place 2 inches apart on parchment paper lined cookie sheets.
• Flatten slightly.
• Bake at 350 degrees for 8 to 10 minutes.
• Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Slightly under baking these cookies yields wonderfully chewy cookies.
• .

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
• With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
• In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Steps:

• Preheat oven to 350F degrees.
• Cream butter (or margarine) with sugars until fluffy.
• Add eggs, and beat until well blended.
• Add vanilla.
• Combine dry ingredients (flour, baking soda, baking powder& salt), and add to butter mixture; stir until well blended.
• Add oats, chips, coconut, raisins& walnuts; combine thoroughly.
• Using a tablespoon or a 1 ounce ice cream scoop, drop cookie dough onto cookie sheets, spacing about 2 inches apart.
• Press with the bottom of a glass to flatten.
• Bake 16-18 minutes or until golden.
• Cool cookies on cookie sheets for 2 minutes, then remove to wire racks to cool completely.
• *NOTES:(1) These are really good for a quick breakfast, with a cup of coffee or tea or a glass of milk, and a piece of fruit.
• (2) Feel free to substitute equal amounts of white chocolate chips, butterscotch chips, peanut butter chips, mixed dried fruits, pecans, almonds, really, anything goes!

Steps:

• Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
• Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Steps:

• In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.