Not the most appetizing name for a cookie, I know. But take one bite, and who? wha? What’s in a name? These are actually based off the kitchen sink cookies from a certain famous/infamous bakery that has taken Queens by storm (Martha’s, if you must). Why the duality? You either love it or you hate it. Their chocolate mousse and rainbow cookies: perfection. Their cheesecakes and gelato: leave something to be desired. Pretty much everything else is lukewarm, considering it opened shop in a city that is overrun with foodies, michelin award winning pastry chefs and french macarons that are flown in from Paris daily. Enough about their kitchen sink cookies. Mine have a tad fewer ingredients (nix the white chocolate and toffee bits) and satisfy a craving for chocolate chip cookies that have just a little extra something. The addition of coconut made them appealing even for all the South Asian mouths I have to feed around here. And obviously the oats make them a healthy and nutritious snack so when your toddler stuffs her face with them you’re not thinking “I’m a terrible parent” rather “just look at all that fiber she’s getting”. Lastly, after baking chocolate chip cookies for the past 15 years, I will leave you with some things I’ve realized:
- You don’t need to wait around for your eggs and butter to come to room temperature before baking. Just melt the butter in the microwave or saucepan! The cookies come out just as good. But if you insist on being old school, cube up the butter so it warms up faster.
- The original recipe says to use quick cooking oats but I used old fashioned and it came out just fine.
- Make sure your leavener isn’t too old. For years I thought baking soda was just an inferior cousin of baking powder because the first time I made CC cookies I used an out of date baking soda and my cookies just went SPLAT all over the baking sheet. So, after one year, I’d say get a new one.
- For a long time I under baked my cookies (325 or 350 degrees for no more than 10 minutes) but these days, I bake at a higher temp (375) for ten minutes and it just toasts up the butter in the cookies and they get that magical nuttiness to them.
- Finally, I’ve started using raw sugar instead of white sugar and there’s no difference in taste or texture as far as I can tell.
Adapted from Allrecipes.com
- 1 cup butter softened (or melted)
- 1 cup brown sugar, firmly packed
- 1/2 cup sugar
- 2 large eggs
- 2 tsps vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3 cups old fashioned or quick cooking oats
- 1 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips
- 1 cup sweetened coconut flakes
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, sift together the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, walnuts, chocolate chips and coconut flakes. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.