Toss it all in: Kitchen Sink Cookies

Published 12:00 am Tuesday, November 26, 2013

This is the cookie to make when you’re looking to clean out the cupboards. We’ve packed them with all manner of treats — and oddities — from rolled oats, peanuts and chocolate chips to chopped prunes, crushed potato chips and even coffee grounds (trust us on that last one). The more unusual the combination, the better the results.
But don’t feel you have to stop there. Got any other crackers, chips, nuts or dried fruit handy? Toss them in and let these cookies truly earn their kitchen sink name.
Start to finish: 30 minutes
Makes 41/2 dozen cookies

1 cup (2 sticks) unsalted
butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons previously
brewed coffee grounds
2 cups all-purpose flour
3/4 cup rolled oats
3/4 cup chopped prunes
1 cup crushed wavy potato
1 cup salted peanuts
1 cup chopped bittersweet

Heat the oven to 350 F. Line a large baking sheet with kitchen parchment.
In a large bowl, use an electric mixer to beat together the butter, both sugars, baking soda, baking powder and salt until light and fluffy. Beat in the egg, egg yolk, vanilla and coffee grounds. Stir in the flour, then stir in the oats, prunes, potato chips, peanuts and chocolate.
Working in batches, scoop 1 tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between the cookies. Bake for 11 to 13 minutes, or until light golden brown. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Store in an airtight container at room temperature.
Nutrition information per cookie: 120 calories; 60 calories from fat (50 percent of total calories); 6 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 14 g carbohydrate; 1 g fiber; 8 g sugar; 2 g protein; 75 mg sodium.