Welcome to the new and improved The Kitchen Sink. It’s a whole new look and a new address too (which means you’ll need to update your subscriptions; you can do so by clicking that orange button in the sidebar). I feel a bit like a renter who’s just bought her first home. While previous layouts felt temporary, this new site really feels like it’s mine. There will be a bit more responsibility (like a mortgage, I suppose) but also a lot more freedom (renovations!). We’ve been tweaking for a while, so I’ve had some time to settle in. I hope you’ll soon feel right at home here too.
What’s that? You’d like a tour? Of course! The same old Recipe Index is right here. Stay tuned for a Menu Index soon too. And then there’s the About page, which has the same photo, which, come to think of it, could maybe use an update. You can contact me by email, as usual, but you now contact me on this page too. See, not so different is it?
Selecting the first recipe for the new site felt somehow important. I thought about trotting out an old standby, like banana bread. Or going back to the ever-controversial granola bars. But, in the end, I wanted to do something new. And what could be more fitting than a Kitchen Sink Cookie recipe? (Kitchen Sink? Ya get it? Clever, I am.)
Kitchen Sink Cookies are loaded with all manner of mix-ins: chocolate (chopped, chips or candy-coated), dried fruit (raisins or dried cherries, cranberries or apricots), nuts (walnuts, almonds, pecans, hazelnuts) and whatever other miscellaneous ingredients you have in your baking pantry (oats, coconut, peanut butter). In other words, they’re packed with everything but The Kitchen Sink.
It also just seemed right to develop a recipe of my own for the occasion. This is a housewarming party of sorts, after all. Creating a recipe from scratch also gave me the chance to use my favorite ingredients (very dark chocolate, whole wheat pastry flour, rolled oats, chewy dried cherries, toasted almonds, unsweetened coconut) while curbing the bad (for you) stuff (sugar, butter, eggs) a bit, without compromising the end product.
In the end, I think these little cookies (about the size of a standard yo-yo) are the perfect recipe to start this new chapter. They’re also quite delicious: chewy and a bit caramely. And the assortment of fillings keeps it interesting. Which is exactly what I plan to do here in this new space.
A big Thank You to Brad and Chris at WebDevStudios.com, who handled the transfer and redesign.
Kitchen Sink Cookies
3/4 cup whole wheat pastry flour
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon light corn syrup
1/3 cup chopped dark chocolate (about two ounces)
1/3 cup dried cherries
1/3 cup chopped, toasted almonds
2 tablespoons unsweetened coconut
fine grain sea salt (optional)
Preheat oven to 350°. Line two baking sheets with silpats or parchment paper.
In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt. In the bowl of a stand mixer, beat the sugar and butter until creamy. Beat in the vanilla, egg and corn syrup. With the mixer on low speed, slowly add flour mixture, beating until just combined. Fold in the remaining ingredients.
Drop dough by heaping tablespoonfuls onto the prepared baking sheets. Sprinkle each cookie with a pinch of sea salt (optional). Bake for 11 to 13 minutes (if baking both sheets at the same time, switch the sheets from top to bottom and rotate from front to back halfway through the baking time). Remove from the oven and allow the cookies to cool on the pan for a couple minutes. Transfer to a wire rack to cool completely.
Store in an airtight container.