A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies Recipe

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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 135 Calories

Ingredients

• 2 eggs
• 1 tablespoon milk
• 2 cups semisweet chocolate chips
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup chopped walnuts
• 1 teaspoon salt
• 3 cups rolled oats
• 1 cup cornflakes cereal, crumbled
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 1.5 teaspoons ground cinnamon
• 0.125 teaspoon ground nutmeg
• 0.125 teaspoon ground cloves
• 0.5 cup flaked coconut
• 1.5 cups packed brown sugar
• 1.25 teaspoons baking soda
• 0.5 teaspoon ground mace

Recipe Instructions

Step 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.

Step 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.

Step 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!