I stock up on so many different ingredients in my baking business and there are times where I need to use up a few things to clear the cabinets. Pantry items like chocolate (light or dark), dried fruit, or shredded coconut can added to a buttery dough, and baked into something special like these Oatmeal Kitchen Sink Cookies.
Cookies are one of my most popular things I bake and Oatmeal is another ingredient that adds body and character to a cookie. Whether it’s quick cooking, rolled, or old fashioned oats, there is always a good home in a big bowl of dough. Chocolate chunks or chips, sweetened or unsweetened coconut, golden or dark raisins, dried cranberries, or cherries that are almost expired are good candidates to add in this recipe.
The end result is a warm baked cookie fresh out of the oven — one that has chew in all the right spots and a secret surprise in every bite. Your cupboards will thank you too.
*may contain commissioned links
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:
- 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.
- 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.
- 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!
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