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Jewish Recipes --> Recipes --> Cookie Recipes

Kitchen Sink Cookies (p. 123):
A Passion for Baking by Marcy Goldman
Recipe Ingredients:
  • 1/2 C. unsalted butter, softened
  • 1/2 C. unsalted butter, melted and cooled
  • 1 1/2 C. firmly packed light brown sugar
  • 14 C. white sugar
  • 1 12 t. pure vanilla extract
  • 2 large eggs
  • 2 C. all-purpose flour
  • 1 t. baking powder
  • 1/4 t. baking soda
  • 14 t. salt
  • 1 1/2 C. rolled oats
  • 2 C. crisp rice cereal
  • 1 1/2 C. miniature marshmallows
  • 1/2 C. butterscotch chips or toffee bits
  • 1 C. semisweet chocolate chips
  • 3/4 C. chopped milk chocolate bars
  • 1 C. sweetened shredded coconut, optional


A Passion for Baking

Makes 2 to 3 dozen cookies -- This recipe takes both softened and melted butter for an optimally textured cookie.

These cookies rock! They are funky, sticky, chewy, buttery, and crisp. The marshmallow and the cereal are part of their charm.

Preheat oven to 350 degrees F. Stack two baking sheets together and line top sheet with parchment paper.

In a mixer bowl, cream softened butter and melted butter with both sugars and vanilla. Add eggs, flour, baking powder, baking soda, and salt and blend well.

Stir in oasts, cereal, marshmallows, butterscotch chips, semisweet chocolate, milk chocolate, and coconut (if using) to make a well-blended cookie dough.

For each cookie, scoop 2 to 3 tablespoons of dough and place on prepared baking sheets, spacing 2 inches apart.

Bake 12 to 14 minutes until set all over. You should see crisp edges and some marshmallow leaking out.

That is fine. Let cool on baking sheets.

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods