Best Kitchen Sink Cookies. Ever.

This recipe is thanks to Caren McSherry, and her book, More than Salt & Pepper. She attributes it to Ann Rose from Gourmet Warehouse, Ms. McSherry’s foodie emporium in Vancouver. For a touch of comfort food in a cookie, this one takes the cake – if you’ll pardon the mixed metaphor. It has a bit of just about every flavour and texture you want in  treat.

makes about 3 dozen

1 cup / 250 g unsalted butter

1/2 cup / 125 g sugar

1/2 cup / 125 g brown sugar

2 eggs

2 tsp / 10 mL vanilla extract

1 tsp / 5 g baking powder

1 tsp / 5 g baking soda

1/4 tsp / 1 g salt

1 tsp / 5 g cinnamon

2 cups / 500’g all-purpose flour

1-1/2 cups / 375 g oatmeal

3/4 cup / 180 g Rice Krispies (or substitute 1/3 cup pumpkin seeds & 1/4 cup milled flaxseed for an even healthier boost)

1-1/4 cups / 310 g walnuts or pecans, toasted

1 cup / 250 g coconut, shredded

2 cups / 500 g chocolate chips

1/2 cup / 125 g dried cherries

Cream together the butter and sugars, beating until light and fluffy. Add the eggs, one at a time, then the vanilla. Sift together the flour, baking powder, baking soda, cinnamon and salt. Add this to the bowl, ixing well to combine. Stir in the oatmeal, Rice Krispies, nuts, coconut, chocolate chips and cherries.

Spoon tablespoonsful of batter onto a parchment or silicon sheet-lined cookie sheet. Flatten the cookies with a flour-dusted fork.

Bake at 350F / 180C for about 20 minutes, or until golden brown. Store in an airtight container.