A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies Recipe
Description
These everything-but-the-kitchen sink chocolate chip cookies are studded with nuts, cereal, coconut, and oatmeal to create a cookie that is delightfully chewy and showcases a range of flavor and textures.
Ingredients
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1 1/2 cups all-purpose flour
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1 1/4 teaspoons baking soda
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1 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground mace
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1 cup butter, softened
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1 1/2 cups packed brown sugar
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1 cup white sugar
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2 eggs
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1 tablespoon milk
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1 1/2 teaspoons vanilla extract
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1 cup cornflakes cereal, crumbled
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3 cups rolled oats
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1/2 cup flaked coconut
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2 cups semisweet chocolate chips
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1 cup chopped walnuts
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease the cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2
In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, fold in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll dough into walnut-size balls, and place 2 inches apart on the prepared cookie sheets; flatten slightly.
3
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Slightly underbaking yields wonderfully chewy cookies!