everything but the kitchen sink cookies
(2 RATINGS)
This was recipe conceived during the Christmas Holidays, 2010. My sister and I had leftover stuff from baking cookies and we were feeling a bit adventurous so we just started throwing things in the mixing bowl and tasted the dough as we went along. The recipe sounds a little crazy but were actually delicious! We could not keep the family away from them! They satisfied all cravings in one cookie. I really hope you enjoy them as much as we enjoyed making them! **FYI, the sugars in this recipe can be replaced with a sugar substitute. I prefer using Xylitol, as it has a similarity to real sugar.
No Image
prep time
1 Hr 30 Min
cook time
10 Min
method
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yield
Ingredients
- WET INGREDIENTS
- 1 cup unsalted butter (room temp)
- 1/2 cup peanut butter, creamy (or chunky if you like)
- 1 cup sugar (or xylitol)
- 1 cup brown sugar, firmly packed (can also be made with xylitol)
- 1 large ripe banana, mashed
- 1 teaspoon vanilla extract
- 2 large eggs, room temp
- DRY INGREDIENTS
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon, ground
- 1/8 teaspoon nutmeg, ground
- 3 cups oatmeal, uncooked
- 1 cup chocolate chips (or any flavor you prefer)
- 1 cup shredded toasted coconut (optional)
- 1/2 cup pecans, in pieces (optional)
How To Make everything but the kitchen sink cookies
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Step 1(Preheating the oven does NOT have to be done as you begin. This dough has to be refrigerated for at least 1 to 2 hours prior to baking.)
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Step 21. In a large bowl, mix all the dry ingredients except chocolate chips, coconut, nuts. Put aside.
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Step 32. In a large mixing bowl, cream all the together the butter, peanut butter, sugar and brown sugar, vanilla, and mashed banana.
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Step 43. Once the butter-sugar mixture is well blended, add the eggs, one at a time. Blend until mixed together well.
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Step 54. Then, mix the dry ingredients into the wet ingredients, a little at a time. Once the dry and wet ingredients have been incorporated, add the chocolate chips, nuts and coconut into this mixture at this time. Continue to mix until all ingredients have been incorporated. DO NOT OVER MIX. The dough will be VERY thick. *You may have to do this last part by hand with a heavy spoon if you don't have one of the larger, more powerful mixers.
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Step 65. Wrap the dough in plastic wrap. Let the dough refrigerate for at least 1 to 2 hours.
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Step 76. Grease the cookie sheets.
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Step 87. NOW you can preheat the oven to 375 degrees.
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Step 98. Once the dough is cold, remove from the refrigerator. Make balls, about 1 inch in diameter. Place them on a prepared cookie sheet (at least 2 inches apart as they will spread) and flatten with a moistened fork dipped in sugar. (Like you would for peanut butter cookies.)
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Step 109. Bake for 8 to 10 minutes. Cool on baking sheet for at least 5 minutes before removing them. Place them on a rack to cool completely.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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