DAD’S KITCHEN SINK COOKIES
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.