Kitchen Sink Cookies
Kitchen Sink Cookies requires approximately 30 minutes from start to finish. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 141 calories. For 23 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 60. 58 people were glad they tried this recipe. It is brought to you by Allrecipes. Head to the store and pick up rolled oats, brown sugar, pecans, and a few other things to make it today. A couple people really liked this dessert. With a spoonacular score of 8%, this dish is very bad (but still fixable). Try Kitchen Sink Cookies, Everything-but-the-Kitchen-Sink Cookies, and for Kitchen Sink Cookies for similar recipes.
Servings: 60
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1 teaspoon baking soda
2 cups packed brown sugar
1 cup butter, softened
1/2 cup butterscotch chips
2 eggs
2 1/3 cups all-purpose flour
1 cup chopped pecans
1 cup vanilla baking chips
2 cups rolled oats
1 teaspoon salt
1 cup semisweet chocolate chips
2 teaspoons vanilla extract
Equipment:
oven
bowl
baking sheet
wire rack
Cooking instruction summary:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Kitchen-Friendly View
Step by step:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine the flour, baking soda and salt; stir into the creamed mixture.
4. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
