Tag Archives: oats

Everything But The Kitchen Sink Cookies

My little brother is across the country doin’ his thang in the navy. But it’s almost his birthday, and I needed to bake him something, so I had to mail it!

I have sent him brownies in the past, but I figured cookies share better and can be transported more easily, so I wanted to bake him up some cookies this time.

I thought about it for WEEKS trying to come up with something fun and awesome for him, and I couldn’t decide what to make that would be both new and awesome and woo his heart over. (Although as long as it has sugar it’s really not all that hard to do.)

In the end I decided since I couldn’t decide on a flavor, I would just do as many as I could. I made him Everything But The Kitchen Sink Cookies.

Never heard of them? Well, as the name suggests, there are a lot of different flavors and textures mixed into these!

Everything But The Kitchen Sink Cookies – adapted from my Perfect M&M Cookies recipe

Ingredients:

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 sticks (1 cup) salted butter

2 tsp vanilla

2 eggs

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 1/4 cup flour

1/2 cup each: chocolate chips, oats, coarsely chopped pretzels, broken up potato chips

(You can really add anything you want here. Mix up the salty and sweet!)

Directions:

1. Beat together sugars and butter. Add eggs and vanilla, scraping the sides of the bowl down halfway through.

2. Add salt, baking soda, and baking powder, then slowly add the flour.

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3. Now it’s time to choose what you want to mix into these cookies! I chose chocolate chips, oats, pretzels, and potato chips. If I had nuts then I would’ve added those too. Other fun ideas – cheese crackers, cranberries, candy bits, yogurt raisins…

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4. Mix the fix-ins in by hand. I did the potato chips last because I didn’t want to over-crush them.

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5. Refridgerate the dough overnight. This part suuuuucks. But seriously, it melds the flavors together so much better. Do it. Plus, cold dough is easier to work with.

6. Make tablespoon sized balls of dough, then squash them flat with the bottom of a drinking glass.

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7. Bake for 10 minutes at 350*. When they come out they will look all puffy…

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8. …then once they cool (let them cool on the pan) they will flatten out and set up.

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My brother loved them! And didn’t even know they had potato chips in them until I told him. Haha…

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Oaty Nutty Chocolate Chip Cookie Bars

I offered to bring dessert to a family BBQ a couple weeks ago, but when it came time to make it I didn’t have much on hand, and didn’t have a ton of time. I searched the internet for ideas and came across this recipe for Granola Blondies by the ever amazing Shelly of Cookies and Cups. I used the idea as a basis for my bars, but none of my fix-ins are the same because I had to use what I had in the pantry!

I wasn’t sure what to call my version, so I settled on a wordy thrown together name that just encompasses everything they represented.

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Oaty Nutty Chocolate Chip Cookie Bars – adapted from Cookies & Cups

Ingredients:

1 stick (1/2 cup) salted butter

1 1/4 cups packed brown sugar

2 eggs

2 tsp vanilla

2 tsp baking powder

1 tsp salt

1 1/4 cups flour

1 1/2 cups rolled oats

1 cup coarsely chopped walnuts

1 cup chocolate chips

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Don’t all of the fix-ins look amazing together??

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Directions:

1. Preheat oven to 350*.

2. Line 9×9 pan with foil for easy removal. Spray foil lightly with non-stick spray.

3. Beat together butter and brown sugar until fluffy and creamy. Add eggs and vanilla, and scrape sides if necessary.

4. Add salt and baking powder. Slowly add flour until all incorporated. Mix in the fix-ins by hand.

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5. Spread into the foil-lined pan and bake for 30-35 minutes or until edges start to turn golden. Let cool completely before cutting. (You can put in the fridge to cool faster.)

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I didn’t have time to let these cool and set up enough, so they were very very gooey when I cut into them.

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Still amazingly tasty, but not the cutest pictures or the cleanest fingers. 🙂

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