This post I decided to make some Kitchen Sink Cookies. It is my own recipe based loosely on the chocolate chip cookie recipe from Tollhouse. It was inspired by the flavor of the month cookie for June from Cougar Mountain Baking Company: Chocolate Peanut Butter Oatmeal.
Here’s the recipe:
1/2 Cup Unsalted Butter
1/2 Cup Peanut Butter
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
1 Teaspoon vanilla
1/2 Teaspoon Fresh Nutmeg
1 Teaspoon Cinnamon
1/4 Cup Unsweetened Cocoa Powder
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 3/4 Cup All-Purpose Flour
2 Cup Oats
1 Cup Chocolate Chips
Here’s the mise en place for the cookies. Well, without the eggs since I forgot to include them for the picture.
Here I’ve grated the nutmeg using a Microplane grater.
Measuring out the peanut butter.
The butter and peanut butter get mixed together and then creamed with the sugar.
Here’s the creamed sugar, peanut butter, and butter.
Then the remaining wet ingredients and spices get mixed in.
Here’s the recipe slowly taking shape as I decide how much of each ingredient I’m going to use.
Then the dry ingredients, except the chocolate chips, get mixed in.
Then the chocolate chips get folded into the cookie dough, so that they don’t break up.
The dough gets rolled into flattened balls and put on a cookie sheet. I always use a silpat on top of an airbake cookie sheet when baking cookies.
They bake for about 14 minutes at 375 degrees Fahrenheit.
The recipe makes about 2-3 dozen cookies, depending on how large you make each cookie.