I dumped everything into the mixing bowl for these cookies!
Crispy on the edges and soft in the middle. Dessert perfection.
Happy Monday!
Did you survive the 4th of July? Was it a loooooooooong holiday weekend for you or just another day? It was a little bit of both for us. We worked and played and while writing this I had to physically put my eyes on the calendar to even see what day it was.
It's a hard life.
I'm currently at my parent's house for a few days with the kiddos. They came early while we went boating with our friends and I finally met up with them yesterday.
Their house is a bit like a summer resort. They have a nice big lot, with a large yard that backs up to open ground {see my IG story for a tour}, with plenty of room to run. We spend most of our time on their big screened in porch - drinking coffee and reading the paper in the morning, throwing out a picnic lunch for everyone mid-day, then finally transitioning to drinks {margaritas, gin and tonics, wine} and yummy food for dinner.
When I have the kids here we throw in visits to the swimming pool, the Sugar Shack {ice cream} and walks in the local cemetery {creepy - but hey, exercise is needed after all that food and drink!}.
Oh, and did I mention I always bring a good book too? It truly is relaxing. I try and make a point each summer to get back during a week when nothing is planned so we can just hang and relax.
These cookies remind me a bit of my parent's house. A little bit of everything thrown in, nothing making much sense, but delicious in the end.
I make them HUGE, pretty much the size of an adult hand, so that when I eat just ONE, I feel better about myself because I only ate ONE.
Which in fact, it is more like TWO, because they are so large.
Whatever.
These Jumbo Kitchen Sink Cookies are crispy on the edges and chewy and soft in the middle. Don't over bake these! They are supposed to be a bit chewy and gooey in the middle. Trust me!
I preferred to fold mine in the half and dunk that big thing in a glass of cold milk. But, do whatever you love. They are great dunked in hot coffee too. Or used as "the sandwich" for an ice cream sandwich {I only tried that once, then promptly put the ice cream away}.
Big time problems with that last one.
Super good.
And hey, guess what?
If you're not a coconut fan...omit that and replace it with another favorite. I've done these with crushed corn flakes and even salty potato chips.
Yes, potato chips.
That sweet and salty combo is pretty dang good. Give these a whirl and watch everyone smile! And if you do make them and show them off on social media be sure to tag me {@sweetsavoryeats}! I promise if I see it I'll tag in my Instagram story.
Yield: 18 jumbo cookies
Jumbo Kitchen Sink Cookies
Everything gets thrown into the bowl for these cookies! Big, hearty and full of sweet milk, white & dark chocolate chips, pecans, oats and coconut.
prep time: 10 minscook time: 14 minstotal time: 24 mins
ingredients
- 1 1/2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 t vanilla extract
- 2 cups flour
- 1/2 t salt
- 1 t baking powder
- 1 t baking soda
- 2 eggs
- 1 cup pecans, chopped
- 1/2 cup shredded sweetened coconut
- 3/4 cup white chocolate chips
- 3/4 cup milk chocolate chips
- 1/2 cup dark chocolate pieces, chopped
- 1 cup old-fashioned oats
instructions
- In a large bowl or stand mixer combine the softened butter and sugars until creamy. Add in the eggs, one at a time and then the vanilla extract.
- Sift together the salt, baking powder, baking soda and flour. Add this to the creamed butter/sugar mixture. Then add in the oats.
- Lastly, gently stir in the add-ins: pecans, coconut and chocolate chips.
- Cover the dough and chill for at least 1 hour.
- Preheat the oven to 350 degrees. Spray a large cooking sheet with cookie spray.
- Take 1/4 cup of dough, roll into a ball and place on the cookie sheet, gently pressing down. Only put 6 cookies on a sheet, as they will spread a bit when baking.
- Bake for 12-14 minutes or until the edges are just browned. They should still be a bit soft in the middle. Remove from the oven and transfer to a wire cooling rack. Keep in an airtight container for storage.
Created using The Recipes Generator
