Everything-but-the-Kitchen-Sink Cookies

There are very few things in this world that are more universally comforting than homemade chocolate chip cookies, fresh out of the oven, and I was having one of those weeks where I needed to indulge in a little emotional eating (don’t pretend like you’ve never been there).  Alas, I present you with the recipe for the most delicious chocolate chip cookies you’ll ever have in your life, and that’s a promise.  Bonus – they’re much healthier than your traditional recipe (unless you decide to eat half the batch in two days…).

Everything-but-the-Kitchen-Sink Cookies


1 1/4 cups quick cooking oats
1 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup packed brown sugar
1/3 cup white sugar
3/4 cup semi-sweet chocolate chips
1/3 cup white chocolate chips
1/4 cup unsweetened flaked coconut*
1/2 cup butter, softened
1 egg
1 tsp. vanilla extract

*I am not the biggest fan of coconut, but I promise you do not want to leave it out (unless, of course, you’re allergic). It adds an amazing texture and complexity to the cookie without adding that distinct coconut flavor.

1. Place oats in a food processor and pulse until they are a fine, flour-like, consistency.  In a large bowl, combine the ground oats, flour, baking powder, baking soda, salt and sugars.  Then add the chips and flaked coconut.

Finely Ground Oats

The Dry Ingredients

2. In a mixing bowl, cream butter.  Beat in egg and vanilla.  Add wet mixture to dry mixture and combine with hands (sometimes baking requires you to get down and dirty!)

The Dough

3. With hands, roll dough into tablespoon-sized balls and place 2 inches apart on an ungreased baking sheet.  Bake at 375º for 10 minutes, or until cookies are golden brown.  The center should still be soft to touch.  Allow to cool on the sheet for a few minutes and then transfer to a cooling rack.

Ready to Bake

Fresh Out of the Oven!

Yield: 2 dozen cookies
Time: 1 hour

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