Last Updated on April 16, 2016 by Jennifer Pallian BSc, RD
Kitchen sink indeed – these delicious morsels are crammed with toasty pecans, chewy apricots, tart dried cherries, chewy oats, coconut and dark chocolate. Well, “morsel” might be too dainty; these aptly-named cookies are enthusiastic in both heft and circumference.
They are from an upcoming episode of Martha Bakes (a teaching course for the home baker), which airs on PBS and just started its sixth season. In this season, Martha is welcoming guest students from a variety of culinary schools on the show to join her – lucky students, how fun would that be?!
Although, if I were one of them, I’d be waaaay too Martha-struck to operate safely in a kitchen. I’d probably get myself de-thumbed by a running stand mixer.
I (begrudgingly) reigned my own enthusiasm in portioning out most of the dough, since we’re rounding the bend on poncho season (which is way to short a season, if you ask me – blanket-as-clothes may be my favourite occurrence in recent fashion). But I did crown each cookie with its own generous slab of chocolate. Because balance.
The recipe calls for coconut chips (which are pre-toasted), but I didn’t have any on hand so I used coconut ribbons instead. I toasted my nuts and coconut while the oven was preheating, popping them in on a cookie sheet once it was almost up to temperature. It takes about 6-8 minutes for pecans, 1-2 minutes for coconut flakes (and watch the latter closely, because coconut burns really quickly). Don’t skip the toasting, it imparts so much flavour.
Recipe from an upcoming episode of Martha Bakes, shared with permission. Note: I made smaller cookies using 2 tbsp of dough (flattened slightly) placed 2″ apart, baked for 8-10 minutes
Giant Kitchen Sink Cookies
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups old-fashioned rolled oats
- 1 cup coconut chips
- 1 cup dried apricots coarsely chopped
- 1 cup coarsely chopped dark chocolate
- 1 cup dried cherries
- 1 cup pecans toasted
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
- Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.