I was craving cookies today.  I know  . . . not supposed to have them.  I usually have plain tea biscuit cookies and digestives in the house for those craving moments as they are the lesser of all evils, but today I wanted more than that and so I decided to bake some kitchen sink cookies because I also had some stuff that I wanted to use up, like smarties and such.  I know what you are thinking . . .  I don’t see any smarties there.  You are right. No smarties there.

When I went to dig the smarties out of the cupboard I spied this mix of goodies that I had bought the last time I went shopping and I thought . . . this would be fabulous in these cookies.   With a mix of chocolate coated salted caramel bits, sultanas and tiny bits of dried apple . . .  it was calling to me. 
And so I decided to throw them in.  I also threw in a couple handfuls of rice crispies cereal for crunch, and some milk chocolate chocolate chips . . . 
They smelled really good when they were baking . . .  but then again, tell me a homemade cookie that doesn’t! It doesn’t exist! 
I confess I have created a monster.  A total monster.  So bad that I had three of them for breakfast this morning and I am eyeing them as I write this because they are calling out to me . . . every mouthful is buttery and sweet . . .  crisp edged, chewy centred and stogged full of lovely bits of all the things I love.  These are gorgeous! 
*Kitchen Sink Cookies*

Makes about 2 dozen


These are fabulous.  Crisp on the edges.  Soft and chewy in the middle and stogged full of whatever floats your boat! 

125g butter, softened (1/2 cup)

1 tsp vanilla extract

150g soft brown sugar (3/4 cup packed)

45g granulated sugar (1/4 cup)

1 large free range egg

175g plain flour (1 1/4 cups)

1 1/4 tsp baking powder

1/4 tsp salt

Your favourite add ins: I used about 2 cups of a variety of goodies (rice crispies, caramel bits, chopped dried apple, sultanas,
milk chocolate chips. You could also

use crumbled potato chips, broken pretzels, cornflakes, muesli, dried cranberries, etc.)

Preheat the oven to 180*C/350*F/ gas mark 4.  Line two large baking sheets with baking paper.  Set aside. 

Cream the butter together with both sugars and the vanilla until light and creamy.  Whisk together the flour, baking powder and salt.  Stir this into the creamed mixture with a wooden spoon.  Stir in your favourite add ins.  Drop by heaped TBS onto the prepared baking sheets, leaving space in between for spreading. 

Bake for 12 to 13 minutes until golden brown around the edges and set.  Let sit on the baking sheets for several minutes before scooping out onto wire racks to finish cooling.  Store in an airtight container. 

Be prepared to totally love these.  Hmmm . . .  they are what I would consider dangerous!  Bon Appetit!

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