SOMA Living February 2024

RECIPE OF THE MONTH

INSTRUCTIONS

KITCHEN SINK COOKIES Prep Time: 10 mins • Cook Time: 15 mins Yields: 20 cookies These kitchen sink cookies are a great way to use up all those tasty bits that might otherwise get tossed. Use this recipe as a guide, not the bible. Don’t have white chocolate? Use peanut butter or butterscotch morsels. Prefer almonds or walnuts? Swap them in for the pecans. Can’t stand coconut? Leave it out. Salt lover? Crumble up some pretzels or add a sprinkle of salt before baking. Customize these cookies to your taste and to your pantry.

1. Whisk the flour, oats, salt, baking powder and baking soda together in a small bowl. Set aside. 2. Cream the butter and sugars with a paddle attachment of an electric mixer until light and fluffy. 3. Add the eggs one at a time, beating after each addition. Stir in the vanilla. 4. Add the flour mixture and beat on low until just combined. 5. Mix in the remaining ingredients and until just combined. 6. Using an ice cream scooper or 1/4 measuring cup, portion out each cookie and place on a parchment lined sheet tray. You will have 20 cookies. 7. Cover and chill for at least one hour or overnight. 8. Preheat the oven to 350 degrees

and line an additional sheet tray with parchment. Divide the cookies evenly between the trays leaving room for the cookies to spread. 9. Bake for 13-15 mins or until the cookies are set, golden around the edges, and still a little soft. They should be a little under-done, the cookies will continue to set as they cool. 10. Serve warm or at room temperature. Recipe Notes These cookies will keep for 3-4 days in an airtight container at room temperature.

INGREDIENTS

1 1/2 tsp vanilla extract 2 oz white chocolate chunks or chips 4 oz bittersweet chocolate chunks or chips 4 oz semi-sweet chocolate chunks or chips 3/4 cup toasted pecans, coarsely chopped 1/2 cup sweetened coconut flakes 1/2 cup dried cranberries or cherries

2 1/2 cups all purpose flour 2/3 cup old fashioned oats 1 tsp kosher salt 1 tsp baking powder 1/2 tsp baking soda 1 cup unsalted butter, softened (2 sticks) 2/3 cup sugar 2/3 cup light brown sugar 2 eggs

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

Irish

FEBRUARY 2024 | SOMA LIVING 13

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