Anyone who knows me, knows that cookies are my favorite thing to bake! (Hence the name of my blog...) Here is a new recipe I've been tinkering with. I think I've got it worked out pretty well. The cookies have a lot of stuff in them, so you can leave out one or two of the extras (fruit, nuts and stuff) if you like or replace them with something similar.
Kitchen Sink Cookies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup flaxseed meal (optional, I like to put this in everything I bake lately)
1 cup (2 sticks) unsalted butter, room temp
1 cup packed dark brown sugar
4 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1/2 teaspoon water
1/2 cup quick oats
1/2 cup shredded sweetened coconut
1 cup semisweet chocolate chips
1/2 cup raisins
1/2 cup dried cranberries
1/2 chopped pecans
1. Preheat oven to 375 degrees. Line cookie sheets with parchment or silpat; set aside.
2. In a large bowl whisk together flour, salt, baking soda, baking powder, and flax; set aside.
3. In your mixer bowl cream together butter and brown sugar until fluffy. Add eggs, one at a time, corn syrup, vanilla, and water, beat until thoroughly combined. With mixer on lowest setting gradually add flour mixture until just combined.
4. Fold in extras (fruit, nuts and stuff) with a silicone spatula.
5. Drop by 2 inch balls of dough, flatten dough balls slightly. Dough will spread during cooking so only place 5 or 6 per cookie sheet.
6. Bake 12 to15 minutes or until slightly browned, rotating sheets halfway through baking.
7. Cool 5 minutes on cookie sheets before removing to a rack to cool completely.