The Pioneer Woman Tasty Kitchen
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Kitchen Sink Cookies

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Level: Easy

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Description

These are my favorite cookies, hands down. We call them kitchen sink cookies because it seems like they have every possible cookie-type filling in them. I love making them for Christmas, but they’re good for any time of year! The nice thing is that the recipe makes a bunch of cookies, so it’s great for baking and sharing.

Ingredients

  • 2 sticks Butter, Softened
  • 1 cup Sugar
  • ½ cups Brown Sugar, Firmly Packed
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 12 ounces, weight Baker's White Baking Chocolate, Chopped
  • 2 cups Chopped Pecans
  • 2 cups Dried Cranberries

Preparation

Preheat oven to 375ºF.

Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans, and cranberries. Drop dough by rounded tablespoonfuls, 1½ inches apart, onto ungreased baking sheets.

Bake for 9-11 minutes or until lightly browned. Cool for 3 minutes and remove to wire racks to cool completely. Store in a tightly covered container at room temperature.

Note: as long as you add 4 cups of nuts and dried fruits, you could really substitute almost anything. I’ve mixed pecans, almonds and walnuts (because I didn’t have enough of any one variety of nut on hand) and I’ve used white chocolate morsels instead of chopping the chocolate, and it would be simple to use chocolate morsels instead. I always stick with cranberries, though, because the red looks pretty in the cookie and because I like them.

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