My mom always keeps our dinner leftovers in a bag in the freezer and when it gets full she adds some chicken broth to it and heats it all up to make delicious “Kitchen Sink Soup”. It gets its name because she literally throws everything in it except the kitchen sink.
I decided to make my very own “Kitchen Sink Cookies”. My friend Kim has a great recipe for cookies that calls for bread flour and sour cream, but since we didn’t have those ingredients I just substituted regular flour and Greek yogurt. The cookies became “Kitchen Sink Cookies” when I decided to throw in all our leftover chocolate, white chocolate, butterscotch, and Heath chips. They turned out delicious and were probably even a bit healthier because of the yogurt.
Kitchen Sink Cookies
1 cup butter, softened
1 ½ cups creamy peanut butter
2 ½ cups firmly packed brown sugar
2 eggs
1 egg white
½ cup Greek yogurt
2 tsp. vanilla
3 ½ cups flour (or bread flour)
2 TBS. baking soda
½ tsp. salt
2 cups sweetened flaked coconut
2 - 3 cups of a mixture of chocolate, white chocolate, butterscotch and/or Heath chips
Heat oven to 350o
In a mixing bowl beat butter and peanut butter with an electric mixer until creamy.
Add brown sugar, eggs, Greek yogurt, and vanilla and mix.
Add flour, baking soda, and salt and mix well.
Mix in coconut and chocolate chips.
Roll dough into large balls and place on a greased cookie sheet.
Bake for 8 to 9 minutes and let cool for 2 minutes then remove from pan and enjoy.
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