KITCHEN SINK COOKIESfeatured

My Aunt is an amazing cook. I realize the story I am about to share will make you think otherwise, but trust. She can throw it down in the kitchen.

When I was about 13 years my entire family was out visiting my Grandma. We must have had a fancy schmacy dinner the night before because my Aunt got it in her head that she was going to use up the leftovers the following day. Solid logic I suppose. I wandered into the kitchen and peeked in the bowl on the counter. Chopped beef. And right next to the chopped beef bowl was a packet of gelatin. Even in my 13 year old brain I knew these two things didn’t belong together. Beef Jello? No way. That can’t be right.  It looked exactly as you would think and tasted as awful as it sounds. It’s not like chicken and waffles where it sounds wrong, but is actually so very very right. Nope. One bite and we threw our crackers topped with the beef jello into Grandma’s bushes. Sometimes being resourceful and using up your leftovers is a bad, bad idea. But also, sometime common sense should win.

However, that being said, I’m all for using up whatever you have hanging around your pantry and since you can throw just about anything into these cookies they are perfect for this. Have some left over peppermint bark from Christmas? Toss it in. Half a chocolate bar you ate at the movies? Use a peeler and shave it into the cookies. Dark, semi-sweet, milk, white, any chocolate works, just use what you have on hand. And while you are at it, toss in some nuts, pretzels, or swap out the coconut with cornflakes. It all works. Just find the combo that rocks your world as long as it doesn’t have beef  and gelatin in it.

Recipe: Kitchen Sink Cookies  |  Soundtrack: Haim

• 1 cup unsalted butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla
• 1 cup rolled oats ground
• 3/4 cup toasted unsweetened coconut
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 2 1/2 cups milk chocolate chips
• 3/4 cup shaved dark chocolate

Directions:
In a bowl fitted with the paddle attachment, beat the butter and the sugars until smooth and creamy. Add the eggs one and a time, beating well until each is incorporated. Add the vanilla and beat for 10 seconds.

Using a food processor or a blender, grind the oats and measure 3/4 cup.

Toast the coconut. On medium heat, place the coconut in a large saucepan or skillet so it covers the bottom of the pan. Using a wooden spoon, stir the coconut around as it begins to brown. Keep stirring until the coconut is a nice even golden brown. Remove from heat and measure our 3/4 cup.

Add the oats, coconut, flour, salt and baking soda to the butter mixture. Blend until incorporated.

Add in the chocolate and blend until just incorporated. If your mixer isn’t strong enough since the dough is pretty thick, use a wooden spoon to fold in the chocolate.

Cover the bowl and chill for a few hours.

Preheat the over to 375º.

Using a spoon or an ice cream scoop, make golf ball sized balls and place them on a cookie sheet. Bake for 10-12 minutes. Cookies will look slightly soft in the center. Remove the pan from the oven and cool on a wire rack for 10 minutes. Using a spatula, transfer the cookies to the rack to cool completely.

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