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:
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.