Kitchen Sink Cookies
Ingredients
- all-purpose flour (1.5 cups)
- baking soda (1.25 teaspoons)
- salt (1 teaspoon)
- ground cinnamon (1.5 teaspoons)
- ground mace (0.5 teaspoon)
- ground nutmeg (0.125 teaspoon)
- ground cloves (0.125 teaspoon)
- butter, softened (1 cup)
- packed brown sugar (1.5 cups)
- white sugar (1 cup)
- eggs (2 )
- milk (1 tablespoon)
- vanilla extract (1.5 teaspoons)
- cornflakes cereal, crumbled (1 cup)
- rolled oats (3 cups)
- flaked coconut (0.5 cup)
- semisweet chocolate chips (2 cups)
- chopped walnuts (1 cup)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
- In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut-size balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly underbaking these yields wonderfully chewy cookies!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 135
- fat: 7 g
- sats: 3 g
- carbs: 19 g
- fibre: 1 g
- protein: 2 g
- salt: 0.097 g