Nutritional Tidbit from Audrey
Kitchen Sink Cookies are exactly that! Cookies that have everything but the kitchen sink in them. They always start out as oatmeal and go from there. You can add raisins for extra chew and iron, ginger for a nice bite and anti inflammatory properties, raw coconut flakes for chewiness and extra healthy fats, walnuts for Omega threes and an extra crunch. Don’t forget chocolate chips, really I have nothing nutritional to say about them except sometimes they make our souls happy and that is important too!
Preheat the oven to 350 degrees. In a large mixing bowl mix the butter, egg and brown sugar. With a wooden spoon or the paddle attachment to an electric mixer, mix until creamy and then very slowly mix in the maple syrup as you continue to mix. Add vanilla and mix well. (If you mix the maple syrup in too quickly the butter has a hard time absorbing it all, so slow and steady).
In a different bowl mix the flour, salt, baking soda, cinnamon and nutmeg. You really want to make sure the spices are throughout the mix.
Add the dry ingredients to the butter and sugar mix. Mix well with a wooden spoon and then add oatmeal and what you choose to add in. Mix until they are evenly distributed in the batter.
With a cookie scoop , form into round balls and place evenly on a parchment lined cookie sheet. The cookies will spread, almost double, so leave room for them to do so.
Bake for 15 minutes, until the edges are browned and the middles are just set.
****Bonus this dough can be refrigerated for up to a week, so you can have fresh cookies daily!****
Ingredients
Directions
Preheat the oven to 350 degrees. In a large mixing bowl mix the butter, egg and brown sugar. With a wooden spoon or the paddle attachment to an electric mixer, mix until creamy and then very slowly mix in the maple syrup as you continue to mix. Add vanilla and mix well. (If you mix the maple syrup in too quickly the butter has a hard time absorbing it all, so slow and steady).
In a different bowl mix the flour, salt, baking soda, cinnamon and nutmeg. You really want to make sure the spices are throughout the mix.
Add the dry ingredients to the butter and sugar mix. Mix well with a wooden spoon and then add oatmeal and what you choose to add in. Mix until they are evenly distributed in the batter.
With a cookie scoop , form into round balls and place evenly on a parchment lined cookie sheet. The cookies will spread, almost double, so leave room for them to do so.
Bake for 15 minutes, until the edges are browned and the middles are just set.
****Bonus this dough can be refrigerated for up to a week, so you can have fresh cookies daily!****