The best kind of cookies are the kind that don’t require too much fussin’. Just simple cookies that hit all the right spots and make your heart happy.

Kitchen Sink Cookies

The creator of these cookies called them ‘I want to Marry You Cookies’ – the reason being that just one bit will make proposals come flying your way! Don’t worry, Mr Sticky. I renamed these ‘Kitchen Sink Cookies’ as I think you could add everything in your pantry up to and including the kitchen sink and make these your way.

Kitchen Sink Cookies

Mr Sticky described by combination as a cross between a classic choc chip cookie and an ANZAC biscuit. They are chewy, crispy, sweet and I DEVOURED them. You can pretty much add whatever you like to the base cookie. I chose to use dark chocolate and macadamia nuts.

Other great combinations would be white chocolate, pistachio and cranberry or milk chocolate, coconut and peanuts. Chocolate + nuts + a dried fruit or chopped chocolate bar = magical.

Kitchen Sink Cookies
The original recipe that I tweaked is by The Café Sucré Farine: I Want to Marry You Cookies. I changed some measurements but mostly converted from a US to Australian recipe.

Kitchen Sink Cookies
 
Prep time

Cook time

Total time

 

Author:
Serves: 30-40 cookies

Ingredients
  • 225g unsalted butter
  • 1 and ¼ cups brown sugar
  • ½ cup caster sugar
  • 1 egg and 1 yollk
  • 1 teaspoon vanilla bean paste
  • 2 cups plain flour
  • 1 cup rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • Up to 3 cups of assorted chocolate chips, nuts, shredded coconut, dried fruit, etc.

Instructions
  1. Preheat oven to 160 degrees fan forced oven. Prepare 2 baking trays with baking paper and set aside.
  2. Melt butter in a saucepan over medium heat. Remove from the stovetop and add brown sugar and caster sugar and stir until incorporated. Put in the fridge to cool for 10 minutes.
  3. Remove butter mixture from the fridge and stir in eggs and vanilla bean.
  4. Add flour, oats, baking soda, salt and cinnamon and mix with a spoon until combined.
  5. Stir in up to 2 and half cups of mix ins, leaving half a cup to the side for later.
  6. Roll the mixture in to 1 heaped tablespoon balls. Place on to prepared baking trays. Press extra mix ins on to the top of the cookie dough balls.
  7. Refrigerate trays for 30 mins to set dough.
  8. Remove trays from the fridge and bake in the oven for 15 minutes.

Notes
Adding mix-ins to the top of the cookie means that the mix-ins stay visible on top of the cookie. If you don’t mind where the mix-ins are on the cookie, just skip over this step.
Refrigerating the cookie for 30 mins means the dough will not spread as much, but make sure you keep enough space around the cookie dough balls – at least 3-4cms between cookies.