Tuesday, April 21

Kitchen Sink Cookies

Chocolate chip-pretzel-walnut-granola cookies


Kitchen Sink Cookies


This recipe (adapted slightly from Food52) is like chocolate chip cookies on crack. It starts with a simple cookie batter but then things get interesting as salted pretzel sticks, jumbo milk chocolate chips, toasted walnuts, and granola clusters all mix in to the dough. These are thin and crispy cookies, not soft and cakey, and they are full of crunch from the granola, pretzels, and nuts. The sweet-salty combination makes the cookies super addicting and it's impossible to just eat one. We had some friends over on Sunday afternoon and the six of us polished off an entire batch of two dozen cookies and half a gallon of milk.


More Cookie Recipes:
- Salted Chocolate Chunk Cookies
- White Chocolate Buttered Popcorn Cookies
- Ginger Sugar Cookies


Kitchen Sink Cookies:
Ingredients
- 1 3/4 sticks (7 oz.) unsalted butter, at room temperature
- 1 1/2 c. all-purpose flour
- 1 c. chocolate chips
- 3/4 c. pretzels, chopped
- 3/4 c. granola
- 1/2 c. walnuts
- 3/4 c. brown sugar
- 3/4 c. white sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- parchment paper or baking mats

Recipe
  • Combine the butter and sugars in a bowl and beat with an electric mixer for 1-2 minutes, or until light and fluffy.
  • Add in the egg and vanilla and beat until combined, making sure to scrape down the side of the bowl.
  • In another bowl, combine the flour, salt, baking powder, and baking soda and stir together.
  • Pour the flour mixture into the wet ingredients and mix until just combined.
  • Gently mix in the chocolate chips, granola, pretzels, and walnuts.
  • Set the dough in the fridge for at least 30 minutes.
  • Preheat the oven to 375F and line 2-3 large baking sheets with non-stick mats or parchment paper.
  • Spoon heaping tbsp. of the dough into your hands and roll into balls, then arrange on the baking sheet, spacing 2 inches apart.
  • Bake the cookies for 12-15 minutes, rotating the baking sheets once.
  • Let cool on a baking rack for at least 10 minutes before eating.

Makes two dozen cookies