Everything But The Kitchen Sink Surprise Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Updated version of my Everything but the Kitchen Sink Cookies I created today - with a few secret ingredients that really add a wow factor to these already tried and true cookies. For toll house cookie lovers everywhere - beware - once you have these, you may have to add these to your arsenal of cookie recipes. Read more . The added coconut and raisins add a chewy and moist factor that can't be beat - oh did I mention the toffee bits too? Ingredients:
one hungry sports team enthusiasts or peeps that love cookies |
2-1/2 cups flour |
1 -1/8 teaspoon baking soda |
1-1/2 teaspoon salt |
1 cup (2 sticks) butter at room temperature |
3/4 cup white sugar |
1-1/4 cup dark brown sugar |
2 large/jumbo eggs at room temperature |
1/2 teaspoon pure vanilla extract |
3/4 teaspoon pure almond extract (secret ingredient #1) |
3 dashes/shakes of cinnamon (secret ingredient #2) |
2 dashes/shakes of nutmeg (secret ingredient #3) |
3/4 cup milk chocolate bits |
1/2 cup oatmeal |
3/4 cup sweetened coconut or 1/2 cup packed |
1/2 cup or more of raisins (secret ingredient #4) |
1/2 cup toffee bits (secret ingredient #5) |
equipment needed: mixmaster such as kitchenaid or hand held mixer, greased cookie sheets, one working oven at 375 degrees, cookie cooling racks, spatula |
Directions:
1. Measure and sift flour once.
2. Remeasure and sift one more time with adding salt and baking soda for final sifting.
3. Do not cheat this step (I know extra steps but....) Even pre-sifted flour can give an extra 1/4 cup of flour which results in a heavier baking product. I actually had an extra 1/2 cup of flour left over from my first sifting today when I made these cookies despite me being careful not to pack down the flour- so measuring after the first sifting really does help your final product. (OK enough of baking lessons and back to the how to!)
4. Cream butter first, then add sugars. Cream till light and fluffy.
5. Stop mixer and add 2 eggs, vanilla extract and almond extract and mix again till well incorporated. The color of dough should have lightened slightly.
6. Stop mixer on occasion to scrape down dough that may have crept up sides of bowl.
7. Stop mixer and add half of flour mixture, start mixer again slowly at first to avoid flour puffing up in your face...
8. Scrape bowl as needed before adding remaining flour, mix well then at high one minute until all incorporated.
9. Stop mixer and add all of the remaining ingredients: milk chocolate bits, coconut, raisins, etc. Hand mix or beat slowly to all incorporated.
10. Chill dough mixture 1/2 hour or more before baking.
11. Preheat oven to 375 degrees and on greased cookie sheets, place spoonfuls of dough 2 inches apart.
12. Bake 11 minutes and (very important!) Let cookies stand two minutes cooling on cookie sheets prior to removing them onto racks for further cooling.
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14. These are hardy cookies, that freeze extremely well and are perfect for sending out to college kids who need something from home. Great to keep in lunch boxes in helping kids trade their lunches for something they might prefer than their plain cheese sandwiches.
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16. Enjoy Your Everything but the Kitchen Sink Surprise Cookies !!!
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