Oatmeal Kitchen Sink Cookies – Recipe!

If there’s one good thing about our current situation, it’s definitely our ability to use up all the stuff we have been hoarding in our pantries for months and months, even before this pandemic ever started.  If you’re like me, I stock up on many different ingredients because I cook and bake a lot, and I don’t want to spend all my time at the grocery store.  I know, I probably utilize my kitchen more than most, but we all have a few handfuls of items that need to be used up before they go rancid, or expire.  Things like nuts, chocolate, dried fruit, seeds and grains can sometimes be overlooked, until they’re no good and inedible.

My strategy is this, throw them in a delicious cookie dough and bake them up until golden brown, so you and your family can enjoy them.  Oatmeal is another ingredient that either you have a ton, or none.  In my case, I have a ton of oatmeal because I like to experiment with different varieties like; quick cooking steel cut, instant oats with seeds and classic rolled oats.  All of these oats seem to have a distinct difference when I’m buying them, but then I don’t always get around to using them up fast enough.  Cookies, yes cookies are where these oats can be utilized, and not just any cookies, but oatmeal cookies loaded with other pantry ingredients that need a permanent home.

Chocolate chunks or chips, sweetened or unsweetened coconut, golden or dark raisins and oats of any kind, are what should inspire baking these cookies.  You can vary the add-ins and go with what needs to be absolved in your pantry.  Just remember, you’ll have freshly baked cookies at the end of it, and a cleaner pantry – a win-win.

Ingredients

3/4 cup softened butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups oats, any variety

1 cup raisins, or dried fruit of any variety

1 cup chocolate chunks or chips, any variety

1/2 cup sweetened coconut, any variety

(Makes 2 1/2 Dozen)

To Prepare:

1. Preheat oven to 375 degrees.  In a stand mixer or large bowl, add butter and sugars.  Mix on high until creamy, about 3 minutes.  Add eggs and vanilla and mix until incorporated, about 2 minutes.
2. Add flour, baking powder, baking soda and salt, mix on low for 2 minutes.  Remove bowl from stand and mix in oats, chocolate, dried fruit and coconut by hand.
3. Scoop into 2 tablespoon balls and place on silpat or parchment lined baking sheet.  Bake in oven for 12-14 minutes or until lightly golden brown.  Remove and let cool for 8 minutes before removing from sheet pan.  Store cookies in cookie jar, or freeze dough balls before baking, to bake off later.  Enjoy!