I have a bit of an, um, obsession with chocolate.
I have a plastic bin the size of a large shoe box in my pantry filled with chocolate chips & chunks of every band, size, and type under the sun. Since this obsession borders closely along the lines of a sickness, I also keep another large stash of the more expensive chocolate down in my office.
Cause seriously, who doesn’t need 20 pounds of chocolate stashed away for emergency baking projects?
Despite this gi-hugic stash of chocolate, when I went looking for some chocolate chips the other day, all I could find was like 10 opened and almost finished packages. That’s when it’s time to clean out the pantry and whip up a batch of Everything but the Kitchen Sink Cookies – cause they literally have a little bit of everything in them. But the kitchen sink, obviously…
And then I have room to go buy more chocolate… See how my logic works? It kind of works like girl math. If I use some up, then I get to buy more.
I used some white, semi-sweet, milk chocolate, a few chocolate chunks, and about ¼ cup of M&M’s. Whatever you like will work, just aim for about a cup total. I threw in a few tablespoons of cocoa powder and some oats because I had boxes of those I needed to finish up as well.
Everything but the Kitchen Sink Cookies
Yields: 24 cookies
½ c. butter, softened
¼ c. + 2 tbs. sugar
¼ c. + 2 tbs. brown sugar
1 tsp. vanilla
1 c. flour
¾ tsp. baking powder
¼ tsp. salt
3 tbs. unsweetened Dutch processed cocoa powder
1 c. rolled old-fashioned oats
1 c. assorted chocolate chips, chunks, raisins, M&M’s, or Reese’s Pieces
Preheat oven to 350 degrees. Line two baking sheets with silpats and set aside.
In a large bowl, cream together butter, sugar, and brown sugar. Mix in egg and vanilla. Beat in flour, baking powder, salt, and cocoa powder until well blended. With a wooden spoon, stir in oats and chocolate pieces.
Drop by the tablespoonful onto prepared baking sheets.
Bake 10-12 minutes until set.