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:

• In a small bowl combine flour, baking soda, and salt.
• In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl.
• Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces and butterscotch chips.
• Drop by rounded teaspoon onto ungreased pan.
• Bake in preheated oven at 375 degrees for 10 minutes.
• Let stand 2 minutes, and remove to cooling rack.

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 oven to 350.
• In a medium bowl, combine dry ingredients--flour, baking soda, baking powder& salt.
• Set aside.
• In a large bowl, cream butter (or margarine), shortening, sugar& brown sugar until light& fluffy.
• Add eggs and vanilla.
• Combine dry ingredients with butter mixture.
• Add oats, chips, coconut, raisins, cranberries& nuts (you'll need to mix by hand, unless you want to kill your mixer!) Drop dough onto ungreased cookie sheets, using a 1-ounce ice cream scoop.
• Flatten dough with the bottom of a glass dipped in sugar.
• Bake approximately 18 minutes or until lightly browned.
• Cool completely.
• Store cookies in an airtight container.

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:

• 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:

• 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.

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:

• In bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.
• In separate large bowl, beat butter, brown sugar and granulated sugar until light and creamy,1 minute.
• Beat in egg and vanilla until combined.
• Using wooden spoon, stir in flour mixture, oats, coconut, cereal, candy-coated chocolate pieces and semi-sweet chocolate until combined. (Dough will seem crumbly).
• Form dough into 2 tablespoon balls and place 2 inches apart on parchment-lined cookie sheets.
• Bake in top and bottom thirds of 350°F oven, rotating and switching pans half-way through,(to ensure even cooking) for about 12 minutes or until edges and tops begin to brown.
• Remove from oven; press center of each cookie with bottom of glass tumbler; transfer to racks and let cool.

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!