Here’s an opportunity to be creative with your baking! These Kitchen Sink Cookies have ingredients added in in the end, which when combined with that browned butter batter, is such an amazing flavor experience. These have definitely become one of the most requested cookies of my family. They prefer to make room for more cookies coming out of the oven, if you get my drift.
Browned Butter:
Bring the butter to a low boil; it will become foamy. Whisk constantly. It will eventually become caramel in color with browned bits on the bottom. Take a whiff!
Combine the browned butter with the dark brown sugar and granulated sugar for 3 minutes on MEDIUM speed.
Blend in the vanilla and eggs.
Whisk the dry ingredients together just until incorporated.
The Kitchen Sink:
Just look in your cupboard to see what you can find to toss in the batter. Imagine what flavor combinations would compliment each other. In this case, I used caramel bits, broken pretzels, semi-sweet chocolate chips and some toasted pecans. Others, I’ve heard, have added in raisins, chopped apricots, coconut and chopped walnuts as an example. Combine what you are choosing to use first, then gradually stir in until distributed evenly throughout.
Using a medium cookie scoop, filled as shown, place scoops at least 2 inches apart on parchment paper-lined cookie sheet.
Bake at 350 degrees for about 12-14 minutes or until they are slightly golden around the edges. Let them sit on pan until set, about 2 minutes. Then remove to cooling rack for the remainder of the cooling process. Just admire these Kitchen Sink Cookies before they are snatched up and eaten!
Kitchen Sink Cookies
Ingredients
- 1 c butter, melted and browned
- 1 1/2 c dark brown sugar
- 1/2 c granulated sugar
- 1 T vanilla
- 2 large eggs
- 3 c all-purpose flour
- 1 t baking powder
- 1 t baking soda
- 1/2 t sea salt
Additions
- 1 c caramel bits
- 1 c broken pretzels
- 1 c semi-sweet chocolate chips
- 1/2 c toasted pecans
Other possibilities/substitutions
- raisins
- coconut
- chopped walnuts
Instructions
- Melt butter in small saucepan until it begins to clarify. The fat solids will fall to the bottom and begin to brown; scrape them from the bottom of the pan and remove from burner. Liquid should be caramel in color.
- In standing mixer, beat browned butter and sugars together for about 3 minutes.
- Mix in the vanilla along with the eggs.
- In a separate bowl whisk together the flour, baking soda, baking powder and sea salt. Blend into butter/sugar mixture just until incorporated.
- Stir in caramel bits, broken pretzels, chocolate chips and toasted pecans until equally distributed.
- Preheat your oven to 350°F.
- Using a cookie scoop, drop them 2" apart on a parchment paper lined baking sheet.
- Once they are golden around the edges, about 12 minutes, remove pan from the oven to a cooling rack. Once set, remove cookies to cooling rack.
- Makes 5 dozen.
