So, yesterday was my birthday. If you noticed the number on last year’s birthday cupcakes, you’ll know what year it is for me (don’t make me say it!) I want to give a big shout-out to everyone who sent me messages and left wishes on my Facebook wall (is the new ecard?) – I feel loved.
The best thing about your birthday is, of course, using it as an excuse to use the phrase “since it’s my birthday” a few times. Luckily, when I get my way, often others benefit. Such is the case with these cookies. I decided the pantry could use a bit of an emptying from my “Food Hoarder” ways.
It’s a little similar to Food Blogga Susan’s Food Shopaholics Anonymous but I hoard my purchases and gifts. Being an expat puts your cupboard on a whole different level as some ingredients like mozzarella di buffala and basil are plentiful, and others are not. I start a lot of my food shopping with “Just in case….” – Who knows when I’ll need to use that agar-agar or those black sesame seeds? What about the little silver codettes or the ranch dressing? Better leave them until next recipe.
So I went flying in the face of my food hoarding ways to make these cookies and tackled my cupboard – a bag of peanut butter chips? Zing! Ghiradelli chocolate chips? POW! Walnuts, Quaker oats, coconut….
Who wouldn’t love these cookies?
In honor of the mish-mash of ingredients, I’m calling them a hybrid name as well….Kitchen Sink, Everything Cookies…with Food Hoarder and Birthday Girl thrown in there, too…..since it’s my birthday (or it was when I made them!)
Kitchen Sink, Everything, Food Hoarder, Birthday Girl Cookies: Oatmeal, Chocolate Chip, Peanut Butter Chip, Coconut Cookie Recipe
They are a little more caramelized and cook up darker than you might expect from a traditional chocolate chip cookie since the dark brown sugar plays a bit part. Don’t worry, they are good to the last morsel. I suggest having milk or water nearby while eating!
3/4 cup dark brown sugar
1/2 cup sugar
2 sticks / 1 cup (225g) unsalted butter
1 t. vanilla
1 cup flour
1 t. baking soda
1/2 t. salt
2 cups white oats (Quaker if you got ‘em!)
1 cup (about 90g) unsweetened, shredded coconut
80g walnuts, chopped/chunked into pieces
12oz/340g chocolate chips
10oz/283g (1 2/3cups) peanut butter chips
- Preheat oven to 350F/180C. Beat the butter and sugars together until creamy. Add the eggs and vanilla and mix for another 1-2 minutes.
- In a separate bowl, mix the flour, salt and baking soda together with a whisk or very briskly with a fork to evenly distribute the ingredients. Add this mixture slowly to the eggs and sugar mixture.
- In a separate bowl, mix together all the “extras” – the coconut, oats, nuts and chocolate / peanut butter chips.
- Add to the wet mixture and mix using a wooden spoon until all ingredients are mixed evenly and there are no dry ingredients floating freely. Drop by tablespoons onto a cookie/baking sheet lined with parchment.
- Cook for 10-12 minutes (watch carefully if you have the convection oven/fan on like me) and take out the cookies when the edges begin to turn golden brown. Let cookies sit for 3-5 minutes on the cookie tray, then remove to cooling rack.
What would you put in your Kitchen Sink – Everything cookies???
Some other Kitchen Sink – Everything cookie variations
- Everything Cookies from Sunday Nite Dinner
- Kitchen Sink Cookies from Martha Stewart
- Chocolate Chip, Toasted Pecan, Coconut Cookies from Erin Cooks
- Kitchen Sink cookies from Alice Q Foodie
- Everything but the Kitchen Sink Cookies from Coconut & Lime
- Everything Out of the Cupboard Cookies from Cook and Eat