Ottawa Citizen

DAD’S KITCHEN SINK COOKIES

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Makes: roughly 3 dozen cookies 1 cup (250 mL) unsalted butter 1 cup (250 mL) granulated sugar

1 cup (250 mL) packed brown sugar

2 large eggs

2 tsp (10 mL) vanilla extract 2 cups (500 mL) all-purpose flour

2 1/2 cups (625 mL) old-fashioned oats, pulverized in a blender for 30 seconds until smooth

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder 1 tsp (5 mL) kosher salt

1 cup (250 mL) M&M’s

1 cup (250 mL) semi-sweet chocolate chips 1 cup (250 mL) dried cranberrie­s

1 cup (250 mL) chopped dried apricots

1. Preheat the oven to 375 F

(190 C). Line a baking sheet with parchment paper.

2. In a large stand mixer, cream together the butter and both sugars for 2-3 minutes, until fluffy. Add the eggs one at a time, scraping down the sides of the bowl with a spatula in between additions. Add vanilla and mix.

3. In a large bowl, combine the flour, pulverized oats, baking soda, baking powder and salt. Mix everything together.

4. Add the dry ingredient­s to the wet ingredient­s in 2 batches, mixing on a low speed.

5. Add the M&M’s, chocolate chips, dried cranberrie­s and dried apricots, and mix by hand for a few seconds until just incorporat­ed (you’ll need some elbow grease).

6. Using a medium-size cookie scoop, scoop 12 balls of dough onto the prepared baking sheet. Bake for 10-12 minutes, depending on how chewy you want your cookies. I’m a 10 1/2-minute kind of cookie baker.

7. Let cookies cool for 5 minutes on the baking sheet before transferri­ng them to a cooling rack to cool completely. Repeat process with the remaining dough. Freeze cookies as needed so you always have some on hand.

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