Friday, September 25, 2009

Everything but the Kitchen Sink Cookies

I was watching Martha Stewart the other day when she started into her baking segment. She had her plumber on the show giving DIY tips and had him help her make Everything but the Kitchen Sink Cookies (appropriately named for more than one reason). These cookies seriously have everything in them. Oats. Check. Chocolate. Check. Coconut. Check. Nuts. Check. Cranberries. Check. Toffee. Check. Pretzels. Check?

Yep, pretzels. I've never made cookies with pretzels in them. And now that I have, I still don't know what I think. It's...strangely...pleasant? Let me explain.

When I pulled the first batch of these cookies out of the oven, my husband and I both dug right in. Our initial reaction was that they were just all right. But being who we are, we kept eating more. And more. After about the 10th cookie each (ok, maybe that's a little bit of an exaggeration...maybe) we realized that these cookies had grown on us. We liked them. They were different. Enjoyable for some reason that we couldn't quite put our finger on. Maybe it was the pretzels.

Everything but the Kitchen Sink Cookies
Martha Stewart

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

1 1/2 cups old-fashioned rolled oats
3/4 cup sweetened shredded coconut
3/4 cup toffee bits
3/4 cup roughly chopped dark chocolate
3/4 cup dried cherries (I used cranberries)
3/4 cup roughly chopped pecans
3/4 cup roughly chopped salted pretzels

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.

Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the palm of your hand to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes. Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

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