These are a favorite cookie that scents the house wonderfully, is easy to make, and very forgiving when you add or substitute add-in ingredients. Even when I follow the recipe exactly, it always tastes a bit different.
Everything But the Kitchen Sink Cookies
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
2 cups brown sugar
3 teaspoons vanilla extract
1 tablespoon fresh orange zest
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
4 1/4 cups all-purpose flour
1 cup oatmeal
4 teaspoons baking soda
1 teaspoon salt
2 cups of your favorite granola cereal
1 cup bran flake cereal
1 cup chopped pecans or walnuts
1 cup dried cranberries or raisins, your choice!
1/2 cup diced, dried apricots
1/2 cup diced, dried pineapple
Cream butter, sugar, and brown sugar until light and fluffy. Add eggs, zest, and vanilla. Blend in the flour, baking soda, spices, and salt. Fold in the oatmeal, granola, cereal, pecans, cranberries, apricots, and pineapple.
With a cookie scoop, your choice of size depending on how big a cookie you want, place balls of dough about 2 inches apart on a vegetable oil sprayed baking sheet or take the easy way out and use parchment paper. Bake for approximately 10-15 minutes depending on the size of the cookies and your oven capabilities.
These are very hearty cookies and good for an afternoon pick me up, a quick breakfast on the go, and for your children’s lunch treat.
Ideas . . .
Toasted almonds and two teaspoons of almond extract would be different.
Adding a half cup of toasted coconut to the above recipe is nice and sort of tropical with the dried fruit.
Sunflower seed, sesame seeds, or peanuts will all give you a different cookie.
I like using bran flake cereal but you can add any kind you like.
Dates instead of the apricots and pineapple is very good especially with the orange zest undertone of the cookie.
Makes a lot, again, depending on what size you make them. Great for bake sales or pot lucks