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Kitchen Sink Cookies

Kitchen Sink Cookies

Adapted from Laura Bush. Like all drop cookies, these are best made ahead, leaving at least 30 minutes for chilling before baking. As many of you know, I love to salt the tops of my cookies, but I chose not to here because of the salted nuts and salted potato chips. If you use ingredients with less salt, I recommend adding a flaky or coarse sea salt to the tops before baking.

Course Dessert, tea time
Cuisine Cookies
Keyword chocolate chip,, oatmeal

Ingredients

  • 1 1/2 cups (126 g) AP flour
  • 1 1/2 cups (120 g) white whole wheat flour
  • 1 T baking powder
  • 1 T baking soda
  • 1 t fine sea salt
  • 1 1/2 cups (3 sticks; 12 oz) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs
  • 2 T vanilla extract
  • 3 T ground coffee beans
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups (8 oz) salted, roasted pistachios, coarsely chopped
  • 2 cups lightly crushed potato chips

Instructions

  1. Whisk together the first 5 ingredients and set aside.

  2. Beat the butter until creamy. Add the sugars in 4 additions, beating until light and creamy after each addition and also scraping the sides and bottom of the bowl after each addition. 

  3. Beat in the eggs, one at a time. Keep scraping the sides and bottom of the bowl. 

  4. Add the vanilla and ground coffee beans. Beat until incorporated.

  5. Add the flour mixture in 2 additions, mixing on the lowest speed. Keep scraping! When it is mostly mixed in, scrape the bowl and add the oats. Mix on the lowest speed until mostly incorporated.

  6. Scrape the sides and bottom of the bowl after each mix in. Next add the chocolate chips and repeat, and then the pistachios, and repeat.

  7. Add the potato chips last as they are the most fragile. Mix on the lowest speed until just incorporated. 

  8. Cover the bowl with plastic wrap (or place in an airtight container) and place in the fridge to chill at least 30 minutes and up to overnight.

  9. When you are ready to bake, preheat the oven to 350 F with the racks placed in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or silicone mats.

  10. If you are anything like me, this part will be hard. Scoop out about 1/3 cup of dough per cookie and place 4 of them per cookie sheet. Yes these babies are huge! You can also make them smaller, about 3 tablespoons sized balls, and I promise not to tell. Be sure to adjust the baking time accordingly--and you may need a higher temperature to get a nice golden crust.

  11. Bake for 16-19 minutes, switching front to back and top to bottom halfway through baking. The color of these cookies can be hard to judge because of the coffee grounds--when they no longer look wet on the outside and have browned, remove them from the oven. I let mine rest for 10 minutes on the cookie sheets, to promote continued cooking, to make sure they were baked all the way through.

  12. Stored in an airtight container, these cookies were delicious for 3-4 days (that is all they lasted!).