Kitchen Sink Cookies

Some days, you can just see it in your kids' eyes. They are inattentive and getting into all sorts of mischief. The other day was one of those particular days. I could see Camden was in need of some quality time; in addition, she was hungry for a snack. Hunger does not combine well with emotional neediness. Having a sick baby does not mesh well at times with older children, more than one child, or really, other individuals with needs. I am sure many of you Mom's can relate. So, after lunch I told her we would find something fun to do together while Roman napped.

When I see this look in her eyes I typically choose to color, paint, or bake with her. These are all idle activites we can do while chatting together and she can share whatever is on her heart. Lately, it has been the start of school. Camden will turn five this summer and is very excited to start school; she asks everyday if she can go.


When Everyday Food came in the mail last month, I saw this recipe on the next to last page. They had caught my eye for some particular reason. I was intrigued and decided I'd give them a try next time I wanted an easy baking project with Camden.

This recipe was just perfect with lots of ingredients for Camden to measure and throw in. It is very forgiving, allowing you to use whatever is in your pantry. I was afraid we'd be overwhelmed by all the ingredients since they had "everything but the kitchen sink", but they were just perfect together. They were not too sweet, or chocolatey, had a very clean flavor, you could actually taste the dough(and it was very good) and they remained chewy. I will keep these in mind for occasions when I need to throw something together quickly.


Kitchen Sink Cookies

2 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1/2 cup raisins[I used raisins and craisins]
1/2 cup chopped pecans
1/2 cup old-fashioned rolled oats (not quick-cooking)
Directions
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.
With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
Cool 5 minutes on sheets; transfer to a wire rack to cool completely