08 Jan Resolution Cookies (Everything But The Kitchen Sink!)
Cookie season, schmookie shmeason.
In my world, cookies know no season.
Here, cookies of all varieties remain damn tasty and appealing no matter that the month/weather/locale/whatever. And if I know you, and I think I do (I suspect you would not have clicked your way to a site called Butterlust were we not cut from the same cloth), you agree.
I know, I know. So maybe, just maybe, you’ve consumed quite a few cookies as of late. (Me too.) But trust me, these Kitchen Sink Cookies fall faaaar from the cut-outs, shortbreads and rum balls of yestermonth. These guys, these golden-brown, heartily-stuffed little bites of deliciousness, they’re New Year’s resolution cookies.
No, that’s not an oxymoron.
Speaking of…Resolutions. We’ve all got ‘em. I suspect most of us are using this time to refocus. To reexamine and reset all of the hopeful habits that were last January’s good intentions, but that eventually faded and fizzled as the year progressed. Or maybe you aced last year’s list (whoever you are, will you be my life coach?) and you’re embarking on a shiny, new mission for self-improvement.
Whatever your situation, my fake-stats-o-meter tells me it’s pretty likely that you fall into the 300% of the population focusing on renewed efforts towards health & wellness. Green smoothies, acai, whole grains, the smell of new running shoes…yeah, me too.
But you can understand how those types of resolutions cause things to progress a little slowly around these parts. Dessert and January don’t always get along. But today is a special kind of January day, because in the case of these cookies, I think there may be a love connection.
Alcohol-free, butter-free, and sugar-free goals aside, let’s talk life organization resolutions. I suspect you may have those, too. Today, those goals — the hey-maybe-you-should-address-the-seventy-five-mostly-empty-bags-of-nuts/coconut/chocolate-in-the-back-of-your-pantry goals — they’re where my head’s at. (There’s at least another 2 months left in sweater season, anyway).
This recipe is the cookie equivalent of a manic closet organization binge; the kind where you can’t bare the clutter for another minute, so you fill an entire trash bag with halter tops and capri pants that you’ve been hanging on to since 2002 just in case, and leaves you feeling cleansed and weightless. (After all, you may not be wearing pants.)
Only in this case, the closet is your pantry and your hard work is rewarded with cookies.
So get to it! Pull out all those half-used bags of goodies (bonus points for adding potato chips) and throw ’em into a big batch of cookie dough. The soft, chewy, chunky, surprise-in-every-bite cookies waiting at the other side of organization are SO much better than that kale smoothie you’re sipping on.
Tidy. Organized. Cookies. WIN.
Ok, side note: while we’re on the topic of pantry-cleansing, and since I skimmed over the whole ‘clean eating’ thing, I’ve had a bag of coconut flour in my pantry for much longer than I’m willing to admit, and I’m looking for a great way to use it. Tips? Ideas? Help!
Notes About This Recipe:
DO NOT feel like you have to use the exact same “pantry leftover” ingredients I listed! The point here is to clean out your pantry, and rid you of all of the half and quarter-full bags leftover from all the recipes you made last year. Throw in whatever you have — leftover chips, cookies, candies, nuts — the beauty of these cookies is in the chaos!
This dough doesn’t require chilling time, but that doesn’t mean it won’t benefit from a little time left alone in the fridge. If you’d like, you can make the dough up to 24 hours in advance, then scoop and bake when ready. If thoroughly chilled, you may need to increase the baking time up to 5 minutes. Make sure to keep a close eye to check for doneness.
Adapted from Not Without Salt’s Chocolate Chunk Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 3/4 cups light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt (heaping)
- 3 1/2 cups all-purpose flour
- 1 cup broken graham crackers (could sub Ritz crackers or potato chips)
- 1/4 cup chopped chocolate espresso beans
- 1/2 cup chopped candied ginger
- 1/2 cup dried cherries or cranberries
- 1/2 cup white chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup old-fashioned oats
- 1/2 cup chopped nuts (I used macadamias and pecans)
- 1/4 cup pepitas
- Preheat the oven to 350F and line two large baking sheets with parchment. Set aside.
- In the bowl of a stand mixer, cream the butter and sugars together on high until light and fluffy, about 5 minutes.
- Add the eggs and the vanilla, mix until well combined, then add the salt and baking powder and mix again until completely blended.
- Add in the flour on low speed and blend until just mixed. When there is still some unincorporated flour, stop the mixer and add all the your pantry leftovers to the bowl. Blend with the mixer on low until a dough forms.
- Using a 1 1/2 tablespoon cookie scoop, scoop the cookies out onto your parchment lined baking sheet, about 2 inches apart. Bake for 15-17 minutes until the edges are golden brown and the cookies are set. Out of the oven, let the cookies rest on the warm baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.