I had never heard of such a thing as a kitchen sink cookie until Aaron brought home a box of some from Central Market's bakery. I was hooked. I was also PMSing so they were kind of perfect. They are sweet, salty, crunchy, dense, and chocolaty with a crunch. So ya know, PMS perfect.
When I started googling some recipes, I couldn't find any that seemed anything like the ones I had from Central Market. They were just chocolate chip cookies with like candy and stuff tossed in, instead of just chocolate chips. That was not the case with the Central Market cookies - they had a distinctly fantastic flavor.
So I decided to use my smarts I have acquired from 18 years of school and two advanced degrees to...read the ingredients list. I know, revolutionary. I was pretty impressed with my own deductive skills, too.
Good thing I did, because I NEVER WOULD HAVE GUESSED what was in these cookies. Not in a million years. You will probably laugh, because I did too - they have pretzels, oats, chocolate chunks, butterscotch bits (so far not CRAZY), coffee and potato chips. Yup - potato chips.
NO WONDER I LOVED THEM. Coffee and potato chips and chocolate! Its everything a mom needs in life. So, without saying more, I figured out my own recipe that its really close and pretty much awesome. Go forth and eat your coffee, moms.
Kitchen Sink Cookies
Yields 2 Dozen Large Cookies
Ingredients:
- 1 cup (2 sticks) butter, melted and cool
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 tsp. vanilla
- 2 eggs
- 1/8 cup strong brewed coffee or espresso
- 2 1/3 cups flour
- 1 tsp. baking powder
- 1 generous cup old-fashioned oats
- 3/4 cup crushed traditional potato chips (like Lay's Classic)
- 1/4 cup toffee bits
- 1/4 cup butterscotch bits
- 8 oz bar semi-sweet chocolate, roughly chopped into chunks
In a large mixing bowl, beat together the butter and sugars until well blended. Beat in the vanilla and eggs, until smooth. Beat in the coffee or espresso.
Mix in the flour and baking powder until evenly combined. Beat in the oats and scrape down the bowl.
Add in the chips, toffee, butterscotch and chocolate chunks. Mix until all add-ins are evenly distributed.
Place the dough into the fridge while you pre-heat your oven to 350°.
Once the oven is ready, line a cookie sheet with parchment paper or a silicon baking mat. Scoop out large tablespoons of dough, roll into balls, and drop two inches apart on the cookie sheet.
Bake for 9-11 minutes until just browning on the edges. DO NOT OVER COOK.
Allow the cookies to cool on the sheet for at least 15 minutes before transferring to a cooling rack.