Everything but the Kitchen Sink Cookies
(from saymyname’s recipe box)
4-5 dozen
Source: In 'Sticky, Chewy, Messy, Gooey' by Jill O'Conner
Ingredients
- 3 cups walnut halves or 3 cups pecan halves
- 2 cups unsalted butter, at room temperature
- 2 cups firmly packed dark brown sugar
- 2 cups sugar
- 4 large eggs
- 4 teaspoons pure vanilla extract
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking soda
- 1 1/2 teaspoons salt
- 4 cups Rice Krispies or 4 cups Special K cereal
- 2 cups sweetened flaked coconut
- 4 cups old fashioned oats
- 3 cups semi-sweet chocolate chips
Directions
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Position oven rack in the middle of oven; preheat to 350°.
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Place the walnut halves on a baking sheet and toast, stirring occasionally, until browned and fragrant, 6-10 minutes; transfer to a plate and let cool completely.
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In a big bowl, using an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, about 2 minutes.
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Beat in the eggs, one at a time, beating well after each addition.
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Beat in the vanilla.
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Sift together the flour, baking soda, and salt onto a piece of waxed paper; beat into the butter mixture to form a soft dough.
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In another large bowl, toss together the toasted nuts, rice cereal, coconut, oats, and chocolate chips.
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Use a large wooden spoon to stir all the dry ingredients into the soft dough.
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Don’t worry about incorporating all these ingredients into the dough—it just takes a little patience, a sturdy wooden spoon, and a strong arm.
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Scoop the dough into 1/4-cup balls (can use a 2-oz. ice cream scoop); place the cookie dough balls on parchment paper-lined baking sheets at least 2 inches apart.
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Flatten each dough ball slightly with two wet fingers to keep the cookies from puffing up too much as they bake.
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Bake until the edges of the cookie are light brown and crisp but the centers of the cookie are still soft and a little puffy, 12-15 minutes.
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Let the cookies cool slightly on the baking sheet before removing them with a spatula to a wire rack to finish cooling.