By Devi Poojari
The kitchen sink cookies get their name from having ‘everything but the kitchen sink’ in them. The idea is to use any sweet or savoury snacks crushed into bits and thrown together into the cookie batter. This could range from pretzels, MnM’s, chocolate chips, toffee, cereal and even potato chips!
1 cup all-purpose flour ¾ teaspoon baking soda 1 cup rolled oats ½ cup whole wheat flour ½ cup sweetened desiccated coconut 200 grams light brown sugar 200 grams superfine sugar 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon nutmeg 1 teaspoon lemon zest ½ cup softened butter ¼ cup potato chips ¼ cup semi-sweet dark chocolate chips ¼ cup cornflakes ½ teaspoon sea salt
Mix together the flour, rolled oats, wheat flour, salt and baking soda in a large bowl and set aside.
Melt the butter and brown it lightly on a low flame, till it smells nutty.
Add both the sugars and the butter and cream until the mixture turns fluffy. Crack in the eggs and add vanilla before stirring.
Combine the dry and the wet ingredients using a spatula.
Add the potato and chocolate chips, coconut and cornflakes to the wet dough and combine thoroughly.
Follow it up with the addition of nutmeg and lemon zest and mix everything together.
Rest the cookie dough in the fridge for an hour and preheat the oven to 350˚F.
Scoop lemon-sized dough balls on to a baking tray lined with parchment paper and add more chocolate chips on top.
Bake in the oven for 12-14 minutes. Serve warm.