Kitchen Sink Cookies
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.
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.)
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.
