Biscuits / Cookies, Lunch-box Ideas

Kitchen Sink Cookies

This wonderful name comes from the idiom “everything but the kitchen sink” meaning that these cookies have a very long list of ingredients, that practically everything has been thrown in that the inventor could think of. Normally I shy away from recipes with long ingredient lists, but this one excites me as with most of my shared recipes, ingredients can be changed to suit my pantry or mood.

Kitchen Sink CookiesThis is another recipe I copied into my book many moons ago and have no idea where I got it from, but as they are easy to make and delightful to eat, let’s not worry about where the recipe came from and rather focus on getting a batch into the oven really quickly so we can enjoy the fruits of our labour!

Remember that baking works better when ingredients like eggs, butter, etc. are at room temperature so leave them out of the fridge overnight or for a few hours before you plan to begin baking. Leave out the nuts or add chopped apricots; replace the raisins with dried cranberries or do half bittersweet and half white chocolate – keep the basic ingredients the same and you can’t go wrong.

2½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
230 g unsalted butter (or use salted and omit the ½ tsp salt)
½ cup brown sugar
1½ tsp Golden syrup
1 Tbsp vanilla extract
2 large eggs
½ cup chopped pecans
½ cup raisins
1 cup bittersweet chocolate chips
½ cup oats

  1. Preheat your oven to 190°C and line a couple of baking trays with baking paper.
  2. Sift all dry ingredients together and stir briefly with a whisk to combine.
  3. Cream the butter and sugar on a low speed, increasing to medium as it comes together. Add the syrup and vanilla extract and continue to cream until well combined and fluffy.
  4. Add 1 egg at a time to the creamed mixture and continue to beat slowly  until combined.
  5. Add the flour mixture to the creamed mixture and fold in. Add the coarsely chopped pecans, raisins and chocolate. Combine. Add the oats last.
  6. Roll into golf ball size balls and place onto the prepared baking trays. Flatten with a fork and place in the centre of the oven.
  7. Bake for 12 – 16 minutes. Remove the trays from the oven and cool for 5 minutes before moving to a cooling rack.


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