I love a good fast bake.

mega cookie, ready to be divided and devoured

And by fast, I mean it all comes together in the time it takes for one boy to be bathed by his father. That’s making, baking, and doing the dishes, all in under 15 minutes! (Sometimes I even have to wait around for the oven to get up to temp they’re that speedy!) Introducing the wonder that is The Kitchen Sink Cookie.

Secondary to its brilliance as a quick bake is the fact that you can use up pretty much anything you have left over from other baking experiments; a handful of almonds, those mini marshmallows you found at the back of the pantry last week, dried fruits if you’re feeling virtuous (I wasn’t). Throw in anything you have, but the kitchen sink. So I guess they should really be called Everything But the Kitchen Sink Cookies. Anyway the point is that there should be juuuuust enough biscuit to hold all the gooey, melty, chewy, exciting bits together. My kind of biscuit. Tonight I’ve opted for peanuts, dark chocolate chips and white chocolate buttons. Other popular permutations have included:

  • White chocolate, pistachio and craisin
  • Mini marshmallow, bittersweet chocolate and caramel bits
  • Almond, coconut and milk chocolate chunks

The sky – or your pantry -is the limit.

the only thing better than cookie is cookie dough!!

KITCHEN SINK COOKIES (makes about a dozen ginormous ones)

1 cup + 2 tbspn plain flour

3/4 tspn baking soda

1/2 tspn salt

115g butter, softened

1/2 cup soft brown sugar

6 tbspn white sugar

1 egg

1 tspn vanilla extract

2 or 3 cups of good bits – chocolate, fruit, nuts etc. Feel free to really go to town, the more the merrier.

Preheat oven to 180 C. Cream butter and sugars, add egg and vanilla. Sift in flour, salt and baking soda, stir to combine and mix in your yummies. Place dessertspoonfuls onto baking trays (they do spread quite a bit), bake for 10-15 minutes. My oven takes 12 minutes on fan bake, then I like to cool them on the tray. Handy hint: cooling them on the tray makes biscuits crunchy. If you prefer soft and chewy, transfer your biscuits to a rack after you’ve cooled them about five minutes.

I found this recipe on one of my favourite blogs, Cookie Madness. Here is the original recipe, but BEWARE – if you’re a baker, prepare to be a) hooked, and b) occasionally annoyed by the mention of way-cool American treats that we’ve neither seen or heard of in little old Noo Zillund.

Usually the Friday night before a market is reserved for running around getting last minute things finished and organised, but tomorrow is a late start and I’m uncharacteristically ahead of myself in prep, so I decided that it might be nice to have some cookies on hand for quiet moments and to share with my neighbours at Crafternoon Tea. After all, nowhere is karma more evident than at a market where word of mouth and a bit of hype will get you everywhere. Auckland peeps you can check out the wonder that is Crafternoon Tea here. If you’re there early I might even have some left to share with you!

 

j xx