Snack Week: Kitchen Sink Cookies - Sweet Potato Chronicles - Sweet Potato Chronicles

Snack Week: Kitchen Sink Cookies

Because I'm more of a cook (or as I tell Ben a cou­ple of times a week, "Now that I'm a chef.…" This can really pre­cede any state­ment at all.)  I can get into a rut with bak­ing. It's not that I don't love a baked good, Lord knows. It's more of a con­fi­dence issue. The rut I'm in when it comes to cook­ies looks exactly like the recipe on the back of the choco­late chip bag. You know the one? And lis­ten, it's a good recipe! But there's more to life and I've found it in one of my favourite new cook­books. This is the third recipe I've made from The Sono Bak­ing Com­pany Cook­book by John Bar­ri­celli and each one has been a win­ner. These are not health food recipes — lots of but­ter and sugar — but for the occa­sional treat they're fantastic.

Esme and Julian had a play date last week­end with one of their best friends, Alex, and his brand new brother Zach­ery, and we thought it would be nice to bring along a snack to share. Seemed only fair since I was pretty sure that my kids might trash their house.… Luck­ily, Mum Car­o­line is a great friend! And sure enough, within moments of get­ting there, the three of them had found their way into baby Zach's crib and were bounc­ing around like wild ani­mals. The only way to lure them out? Some fine, home­made cook­ies. As you can see from the pic­ture below, they took a snack break and calmed right down. Of course it didn't last — they were back to mak­ing mis­chief moments later. Fueled by a lit­tle sugar and all the amaz­ing extras in these cook­ies they went full tilt for a whole morning.

Kitchen Sink Cookies

2 1/2 cups flour
1/2 tsp bak­ing soda
1 tsp salt
1 1/2 (3 sticks) cups unsalted but­ter, room tem­per­a­ture
1 cup light brown sugar
1 cup sugar
1 large egg, room tem­per­a­ture
1 tsp vanilla
1 cup unsweet­ened shred­ded coconut
6 ounces semi-sweet choco­late chunks (I used chips, this is half a typ­i­cal pack)
1 cup pecans, roughly chopped (optional if you have any nut issues)
1 cup raisins
1 cup old-fashioned rolled oats


Pre­heat oven to 350 degrees.

Mix together the flour, bak­ing soda, and salt in a bowl.

With an elec­tric mixer or a stand­ing mixer, blend the but­ter, brown and reg­u­lar sug­ars until the mix­ture is light and smooth — about 2 or 3 min­utes. Scrape down the sides of the bowl with a spat­ula. Add the egg and vanilla and whip again.

Slowly add the flour and mix until it is all com­bined. Now use a wooden spoon to blend in the oats, coconut, choco­late chips, nuts and raisins. It will get a bit tough to blend at the end — it's an upper arm workout!

Use a soup spoon to drop bat­ter onto a pre­pared cookie sheet — leav­ing 2 inches in between cook­ies. Place sheets in an oven for 20 min­utes or until the cook­ies are golden brown. Trans­fer the cookie sheet to a cool­ing rack for 10 min­utes before using a spat­ula to lift them onto a plate. Share with a friend.



  1. As my son would say — Nyam, nyam, nyam.
    Must try these.

  2. stylinmommy says:

    These look del­ish! Must give them a try.

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