Kitchen Sink Cookies are so fun. You can throw almost anything into a basic cookie dough but they seem to always have shredded coconut and old fashioned rolled oats. I was trying to come up with a different catchy title but all ll I could think of was Whatever Cookies so I reverted back to the original. Everybody has to experience these cookies in their lives and have them as a memory. After you share them with your loved one and maybe even with the next generation – you have done your duty. They really are that good.
Healthier Kitchen Sink Cookies
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 72
Ingredients
- 1 cup vegan butter such as Earth Balance melted
- 1 cup [url rel="nofollow" target="_blank" href="http://www.amazon.com/Nutiva-Organic-Extra-Virgin-Coconut-Ounce/dp/B004NTCE1M/?_encoding=UTF8&camp=1789&creative=9325&keywords=coconutoil&linkCode=ur2&qid=1373129219&sr=8-9&tag=veinthfr0a-20"]Organic Coconut Oil[/url][img src="http://ir-na.amazon-adsystem.com/e/ir?t=veinthfr0a-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /]
- 1/2 cup brown sugar packed
- 1/2 cup coconut sugar
- 1 cup beet sugar granulated white
- 1 egg replacer made according to your egg replacer directions
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1 cup granola crushed finer or ground
- 1 cup rolled old fashioned oats
- 4 cups whole wheat pastry flour
- 1/2 cup chopped walnuts
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Mix the egg replacer according to your package instructions, set aside.
- In a large bowl mix the butter, oil, sugars, egg replacer mixture and vanilla on medium speed for 5 minutes.
[img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-wet-ingredients.jpg"] - To the wet mixture add the flour, salt and baking soda.
- Mix well with a large sturdy wooden spoon.
[img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-dry-ingredients.jpg"] - Add the remaining ingredients and mix well.
[img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-Good-Stuff.jpg"] - Make walnut size balls with the dough.
- When you make a ball - knead it in your hand about 3 timesas you would a new piece of playdough. You are really just pressing the ingedients together into a better ball.
- Place the balls on an UNGREASED cookie sheet.
- Press down each ball with the bottom of a glass.
[img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-raw.jpg"] - Bake at 325° for 10 minutes.
- Let cool on a rack. The cookies will harden more as they cool.
[img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-stacks.jpg"] - TO FREEZE:
- After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/
- They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or two and enjoy.
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