Thursday, April 24, 2014

Kitchen Sink Cookies

Chris and I have fallen in love with these cookies.  They have a little bit of everything, making the cookies and the dough irresistible and giving them the appropriate name, kitchen sink.  I adapted  them from a recipe from the Sono baking company cookbook changing the recipe a couple of times to find the perfect combination. I substituted greek yogurt for (some of the) butter and found that using a combination of bread and all-purpose flour gives them the perfect density.  Substitute pecans, walnuts, white chocolate chips for chocolate chips or butterscotch chips to make your ideal cookie!


1 1/2 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1 teaspoon coarse salt
1 cup butter unsalted, at room temp
1 cup light brown sugar
1 cup granulated sugar
8 tablespoons greek yogurt
1 large egg
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
6 ounces chocolate chips
6 ounces butterscotch chips
1 cup raisins
1 cup old-fashioned oats

In a medium bowl whisk flours, baking soda, salt and set aside. Preheat oven to 350 degrees. Line baking sheets with nonstick silicone baking mats.

In a standing mixer with a paddle attachment beat the butter with brown and granulated sugars on med-high, until light and fluffy. Add 8 tablespoons of greek yogurt and egg, scraping down the side after it is mixed in. Add vanilla extract. Turn the mixer to low, add flour mixture.  Fold in chocolate and butterscotch chips, coconut, raisins and oats.

Using a small ice-cream scoop, scoop dough on to prepared baking sheets. Bake, rotating half way through, for 20 minutes or until golden brown. Transfer to a wire rack to cool.

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