Monday, 21 October 2013

Crunchy Kitchen Sink Cookies

Hello foodies!

After an incredible long summer in Malaysia with my family and a hectic first two months of my final year in acting school, I've FINALLY found the time and resolve to bake, photograph and type a long overdue update! Here I present to you my favourite easy-to-make recipe for "kitchen sink" cookies, so named for being loaded with pretty much everything except the kitchen sink :)

The version below is crunchy, fragrant and full of wholesome additions like seeds and nuts. Feel free to adapt with any fillings you wish, or leave them out altogether from a plain classic oat treat.

Crunchy Kitchen Sink Cookies
Makes about 50 small pieces. No machine necessary

Melt 1 stick (1/2 cup) butter in a large bowl (I do this by zapping in the microwave for about 30 secs-1 min and stirring). Allow to cool slightly.

Stir in with a spoon until well-combined:
1 1/2 cups quick-cooking oats
¾ cup sugar
¾ cup flour (I had ground almonds lying around so I substituted half of the flour with it)
1 tsp baking powder
1/4 tsp salt
1 egg, lightly beaten
1 tsp pure vanilla extract

Add whatever else you want! In the pictured version I used a handful each of:
Chocolate chips
Pumpkin and sunflower seeds

*Suggestions for other options: Zest of 1 lemon, shredded coconut, chopped nuts, other dried fruit, chopped candy bars...

Preheat oven to 180 C/350 F.

Drop by small teaspoonful onto baking trays, or use your hands and roll into little balls. Press cookie dough down to flatten the mounds. Bake 12-15 minutes or until golden brown.

Remove from oven and allow cookies to cool for 1-2 minutes before removing. If they stick slightly to pan, use a flat spatula to scrape off.


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