These cookies can be easily altered to include practically anything you might have kicking around your pantry. M&Ms, peanut butter or white chocolate chips, raisins, dried cranberries, nuts… basically everything but the kitchen sink! :)
The addition of toasted wheat germ is optional but adds a delicious crunch and extra vitamin boost. If you’d like to leave out the peanut butter, you can substitute an equal amount of butter or margarine, or 1/2 cup of solid virgin coconut oil.
Kitchen Sink Cookies!
- 1/2 cup peanut butter (either smooth or chunky will work)
- 1/2 cup butter or margarine
- 2 cups white or unrefined cane sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
- 2 eggs
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose or whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 3 tbsp toasted wheat germ
- 2 cups total of any of the following:
- Dried berries of any sort such as cranberries, blueberries, or cherries
- Diced dried fruit such as pineapple, mango, or papaya, raisins, or dates
- Chocolate or peanut butter M&Ms, any kind of baking chip such as peanut butter or white chocolate, toffee bits
- Chopped nuts of any sort- cashews, peanuts, walnuts, almonds and pumpkin seeds are all great
- Spray or grease your cookie sheet or sheets, and preheat your oven to 350 degrees.
- With a mixer or by hand with a spoon, cream together all of the wet ingredients except for the eggs. When the texture is soft and creamy, stir in the eggs one by one, combining completely.
- Separately, in a large bowl, blend together all of the dry ingredients, except for the mix-ins, until there are no large clumps.
- Add the wet ingredients to the dry ingredients, mix gently but completely with a large spoon, until everything is moist and no spots of white powder remain.
- Drop on your mix-ins, stir gently to combine.
- Using a large spoon or ice cream scoop, drop your cookie dough in golf-ball sized portions on your cookie sheets, leaving about 3 inches between cookies, as they will spread. I can fit 6 large cookies on each of my cookie sheets at a time.
- Bake in the oven for about 8 minutes.
- For soft, chewy cookies, remove them when the edges of each cookie is golden brown and the middle is still gooey. It will look like the cookie isn't completely done in the center, but as they sit they'll finish cooking and collapse to create a dense, chewy, moist texture. Allow them to sit on the cookie sheet for for about 3 minutes. Don't leave them longer than 5 minutes, or they'll stick!
- For crispy cookies, leave them in the oven for about 10 minutes total, until the entire cookie is golden brown and the middle looks done. Crispy cookies can be removed from the pan immediately.
- When the chewy cookies have rested or crispy cookies are done, remove them from the cookie sheet with a spatula and lay them on a brown paper shopping bag (cut it open and lay flat for a larger working space), which helps absorb the grease. Wiping the edge of your spatula clean between batches will make it easier to slide it under the soft cookies without breaking them.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)