Ultimate Kitchen Sink Oatmeal Cookies
Spelt Oatmeal Cookies :: The Ultimate Kitchen Sink Cookies
Tired of leftover ingredients cluttering your fridge? Let’s make the ultimate ‘Kitchen Sink Cookies’! True to their name, these cookies incorporate almost everything but the kitchen sink, resulting in a wonderfully chewy and sweet treat. We’re using up that rolled oats bought for breakfasts but rarely touched, chopped walnuts from the freezer, a slightly aged bag of dried cranberries, and even some spelt flour that’s been sitting around. This recipe is a fantastic way to clear out those odds and ends! Despite being a ‘fridge-clearing’ recipe, these cookies are surprisingly delicious, offering a delightful chewy texture and sweet flavor. Let’s gather our ingredients and bake some fantastic Kitchen Sink Cookies!
Ingredients (Yields about 21 cookies using a 5cm scoop)
- 150g Spelt Flour
- 140g Salted Butter, softened
- 70g Granulated Sugar
- 70g Muscovado Sugar
- 1 large Egg
- 13g Milk
- 1 tsp Vanilla Extract
- 1g Baking Soda
- 2g Baking Powder
- 85g Rolled Oats
- 50g Coconut Slices
- 105g Dried Cranberries
- 60g Semi-sweet Chocolate Chips
- 50g Milk Chocolate Chips
- 90g Toasted Chopped Walnuts
Cooking Instructions
Step 1
In a large bowl, cream the softened salted butter until smooth. Gradually add the granulated sugar and muscovado sugar, beating well after each addition, until the mixture is light and fluffy. Ensure the sugars are well incorporated into the butter.
Step 2
Tip: If you are using unsalted butter, add about 1/2 tsp (approx. 2.5g) of salt along with the sugars in the previous step. If using salted butter, you can skip adding extra salt.
Step 3
In a separate small bowl, whisk together the egg, milk, and vanilla extract. Gradually add this wet mixture to the butter-sugar cream, beating continuously until well combined. Adding it slowly prevents the mixture from separating.
Step 4
Continue beating until the sugar is mostly dissolved and the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to ensure even incorporation.
Step 5
Sift the spelt flour, baking soda, and baking powder over the creamed mixture. Gently fold them in using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 6
Add the coconut slices, dried cranberries, semi-sweet chocolate chips, milk chocolate chips, toasted chopped walnuts, and rolled oats to the dough. Gently mix until all the add-ins are evenly distributed throughout the dough. Again, avoid overmixing.
Step 7
Your delicious Kitchen Sink Cookie dough is now ready! All those leftover ingredients are about to become something wonderful.
Step 8
Using a 5cm ice cream scoop, drop rounded portions of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie. Gently flatten the tops of the cookies with your fingers or the back of the scoop. Preheat your oven to 175°C (350°F). Bake for a total of 14-16 minutes. About 10 minutes into baking, carefully remove the baking sheet from the oven and gently press down on the cookies with a spatula. Return them to the oven and continue baking for the remaining time. This step helps create a chewier texture. Once the cookies are a beautiful golden brown, remove them from the oven. Let them cool on the baking sheet for about 2 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container at room temperature for up to 3 days. Enjoy your delicious, homemade cookies!
