“Everything but the Kitchen Sink” Cookies

by cillefish

(from New Frontiers Natural Marketplace in SLO). These are really similar to my oatmeal, brown sugar, & chocolate chip cookies. The addition of the coconut gives them a tiny bit of macaroon-esque sponginess, but the walnut tanginess plus the salt made them barely a little bitter, so I’d recommend omitting the salt and probably cutting out a tablespoon or two of the butter.


  • 1 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 3 Tablespoons cream
  • 2 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups rolled oats
  • 2 cups semi-sweet chocolate chips
  • 1 cup fine coconut flakes (I chopped mine superfine because I don’t like strandy, dental-floss-like bits of coconut)
  • 1 cup dried cranberries (I chopped these up a bit, too)
  • 1 cup chopped walnuts (optional; I minced superfine. You can also replace with white chocolate chips)


  • parchment paper
  • electric mixer
  • cooling rack

1. Preheat oven to 350 degrees F.

2. Sift flour and set aside.

3. Using medium speed on electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add vanilla, eggs, and cream; mix thoroughly. Add sifted flour, baking soda, baking powder, and salt; mix on low until completely incorporated.

4. Stir in oats and any or all of the remaining ingredients to personalize cookies.

5. Using hands or ice-cream scoop, form dough into 1.5oz. balls (about 1 1/2 tablespoon) and place on a parchment-lined baking sheet (or an ungreased one). Flatten balls down evenly with your fingers or with the back of a lightly floured wooden spoon.

6. In preheated oven, bake for 16 minutes or until an even, barely-golden brown; halfway through baking time, turn baking sheets. Remove from oven and cool cookies on a wire rack.

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