Kitchen Sink Cookie
There are times when I need a break from chocolate chip cookies. Call me crazy, OK, I’m crazy. As I’ve been looking out in cookieland this week during National Cookie Week I’ve seen a lot of great chocolate options, but I’ve decided to provide yet another no-chocolate cookie. It is chock full of tasty bits though, so I’m not sure you’ll miss the chocolate!! So far, this has won the YUMMY AWARD of the WEEK around The MacKay Way. They are that good! Bake up a batch, turn on the milk tap and dive in… we did!
Total Steps
6
Ingredients
17
Tools Needed
9
Ingredients
- 2 eggs eggs
- 1 egg yolk egg yolk
- 1 cup butter, softened
- 3/4 cup granulated white sugar
- 1/2 cup brown sugar, packed
- 2 1/2 cups oatmeal (old fashioned rolled oats)
- 1 1/2 cups unsweetened grated coconut
- 1 bag 11-12 ounce butterscotch chips
- 2/3 cup shelled pumpkin seeds (Char Magaz)
- 1 1/2 cups toasted and candied pecans
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, chopped
- 1/4 cup dark brown sugar
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>375F°.
Step 2
<a href="/6F8PPQJZ">Toasting </a>& Candying Nuts: Break the nuts into a few pieces by hand or with a large knife. When candying them, I prefer to break them by hand and have less “nut dust”. Have all items at the ready, including the dinne<a href="/ZJ3WDM5Q">r plat</a>e an<a href="/DRM2WPZ4">d stirrin</a><a href="/NX588QBK">g spoo</a>n when you begin this part. Put the nuts into a small<a href="/RF7SRX43">, dr</a>y<a href="/NZ2LK8CC">, fryin</a>g pan over medium hig<a href="/XZFHRHHF">h hea</a>t and cook until they begin to toast. Be sure t<a href="/DRM2WPZ4">o sti</a>r the nuts as you cook. BEWARE: Nuts will go from toasted to burned quite quickly. When they begin to toast, lower th<a href="/XZFHRHHF">e hea</a>t to medium and dump on th<a href="/D434P8MH">e brow</a>n sugar an<a href="/7S3QCKWK">d mi</a>x quickly. When I say quickly – I mean it will burn super fast s<a href="/DRM2WPZ4">o sti</a>r like hell and pour the contents out onto <a href="/ZJ3WDM5Q">a plat</a>e immediately to b
Step 3
Let’s get on with it, shall we? <a href="/7S3QCKWK"> M</a>ix the flou<a href="/RNT367Z2">r, baki</a>ng sod<a href="/HF7TLMS7">a, baking powd</a>er a<a href="/DPSVTKVY">nd sa</a>lt. Set aside for now.
Step 4
In a mixer, <a href="/R3P5MM3Z">cream </a>the butter. Add the sugars and <a href="/7S3QCKWK">mix </a>well. Add the eggs (including the additional 3rd yolk) and vanilla and m<a href="/7S3QCKWK">ix o</a>n medium speed until the batter is fluffy. Add the flour a little at a time until all is well b<a href="/S6W4FR7F">lended. </a> After the flour i<a href="/7S3QCKWK">s mixe</a>d in, add the coconut followed by the oatmeal<a href="/7S3QCKWK">, mixin</a>g between additions. Finally, add the butterscotch chips, pumpk<a href="/FYFCQVPR">in see</a>ds and candied pecans and give it a qui<a href="/7S3QCKWK">ck m</a>ix.
Step 5
Place by tablespoon full, flattening slightly with damp fingers, onto ungreased cookie sheets. They do not spread very much.<a href="/RNT367Z2"> Bake</a> for 9-12 minutes, until the bottoms begin to <a href="/D434P8MH">brown </a>around the edges. Allow to <a href="/GZFHJC5K">cool </a>enough on a wire rack that you don’t burn your tongue snarfing one down.
Step 6
TIP: When I add the flour to the mixer, even though I have a splatter shield, I place a towel over the mixer to help keep the flour from invading the entire kitchen.