It’s been a whiiile, right?! Long time no blog. I’ve missed you. But also, I’ve been wicked busy. I know I always say that after long periods of silence, but guys, this time I really mean it.
Also, I had a big life change. And immediately after it happened I wasn’t sure how to speak about it, or how to not speak about it. I don’t want to air my dirty laundry for the world to see (or anyone else’s, for that matter!) and I didn’t want what I was going through to unintentionally color whatever I was writing at the time. It felt really important to give myself a month to not worry about that.
But I am BACK baby and ready to rumble. And it’s funny – the recipe I’m sharing today (my own creation!) is kind of the perfect thing to eat when you’ve had a bad day. It’s, in my humble opinion, the perfect cookie. A perfect blend of sweet and salty. The cookie is flat, which is far superior to the domed shape, and kind of toasty. They’re ooey-gooey and crunchy. I give you… my kitchen sink cookies.
Yeah, so. Inside these bad boys is chocolate chunks, butterscotch chips, mini pretzels, and mini marshmallows. I mean. It doesn’t get better. Also, full disclosure, the dough is 10000% better than the baked cookie…but I say that about every cookie dough.
Kitchen Sink Cookies
500g plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp flaked sea salt
225g unsalted butter, diced and at room temperature
220g light brown sugar
220g granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup crushed chocolate*
1 cup crushed pretzels*
1/2 cup butterscotch chips*
1 cup mini marshmallows*
*more or less, depending on personal preference.
mix the flour, baking powder, baking soda, and salt together in a mixing bowl. set aside.
in a separate bowl, add sugars and butter and beat together until smooth and fluffy. add the eggs, one at a time, and mix until well combined. mix in the vanilla.
add the flour mixture to the batter gradually and mix until just combined. add the chocolate, pretzels, marshmallows, and butterscotch chips and mix until evenly distributed. chill the dough for 24 hours and try to eat as little of it as possible.
preheat oven to 325 F. scoop dough into uniform balls and place on a cookie sheet. bake for about 17 minutes. allow to cool just slightly, but enjoy while still warm and gooey.