Nanas Kitchen Sink Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg and vanilla extract and beat on low speed until the yellow of the egg disappears, scraping down the bowl as needed. Add the flour mixture and beat on low speed just until everything is combined. Set aside a handful of chocolate chunks and chips for topping the cookies, then stir in the remaining semisweet and white chocolate along with the potato chips, cranberries and pretzels.
• Scoop the dough into golf ball-size balls using a medium-size cookie scoop (2 1/2 ounces each). Arrange the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Insert the reserved chocolate chunks and chips into the cookie dough balls. Bake until the edges of the cookies are crisp and centers are still soft, 16 to 18 minutes. Sprinkle with flaky sea salt, if using, while still warm. Let the cookies cool on the baking sheets for 5 minutes then transfer to a cooling rack to cool completely.

Steps:

• Combine zucchini and salt in colander. Drain for 30 minutes. Squeeze all the water out.
• Preheat oven to 375 degrees.
• Combine flour, cinnamon, baking powder and soda in medium bowl. Whisk to blend.
• In large bowl, combine butter, sugars, egg and vanilla.
• Beat until creamy. With mixer on low, gradually add flour mixture, beating til blended.
• Mix in zucchini, oats, chocolate chips, cranberries and nuts.
• Form heaping tablespoons of dough into balls.
• Place 2" apart on ungreased baking sheet.
• Bake for about 10 - 12 minutes.