I call these cookies Kitchen Sink Cookies, not because I make them in the kitchen sink but because they have everything you want in a cookies. You know how that goes. I have heard many other names for these cookies like, Ranger Cookies, Cookies Royale and Spring Cleaning Cookies. They are close to an Oatmeal Chocolate Chip but they got some coconut tossed in there.
I made these cookies because I signed up for dessert duty for a friends Bar BQ/Pool Party. I figured that everyone would be stuffed with chips, dip, burgers and dogs, so I figured a cookie would be a good way to finish off. Besides there were quite a few kids there and you can never go wrong with cookies for kids. The kids were toss around a bit from the waves caused by our host doing cannonballs into the pool, but they were all in floaties and pulled through just fine.
We had a great time hanging out at the pool with food and friends. One of the girls brought this dip in a crockpot that I gorged on. I probably ate a modest 15 serving of it. It was deliscious, my guess is that is had velveeta, ground beef and I thinks some salsa in it. Unfortunatly I ate some much chips and dip I barely had room for my burger. Which made me very sad because it was awfully tasty.
The cookies were great. They come out very crispy which I LOVE. I am not a fan of the soft bake cookie. It almost seems like they aren’t cooked through when they are soft baked. I may as well just eat cookie dough. My favorite part had to be the bit of spice from the nutmeg and cinnamon. I am a nutmeg fanatic, love the stuff. If I have a reason or opportunity to put in some nutmeg I am all for it. I can be a little heavy handed with it I love it so much. If it calls for just 1/2 a teaspoon I usually put in 1 full teaspoon.
Yeah nutmeg freak here….you got a problem with that? 😀
Kitchen Sink Cookies (4 dozen) (adapted from Allrecipes)
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 eggs
- 2 tablespoons evaporated milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1 3/4 cups semisweet chocolate chips
- 1 cup flaked coconut
- 1 cup chopped pecans
Preheat the oven to 375 degrees F. Grease cookie sheets.
In a large bowl, cream butter, shortening, white sugar and brown sugar until light and fluffy. Beat the eggs in one at a time, then add the evaporated milk and vanilla. Combine the all dry ingredients into a bowl; stir into the sugar mixture. Fold in the oats, chocolate chips, coconut and pecans. Drop rounded tablespoonfuls onto the prepared cookie sheets. Cookies should be spaced about 2 inches apart.
Bake for 13 to 15 minutes in the preheated oven, until golden brown. Cool slightly on cookie sheets before removing to wire racks to cool completely.
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