Kitchen Sink Cookies

*Kitchen Sink Cookies*
Makes about 2 dozen

These are fabulous.  Crisp on the edges.  Soft and chewy in the middle and stogged full of whatever floats your boat!

125g butter, softened (1/2 cup)
1 tsp vanilla extract
150g soft brown sugar (3/4 cup packed)
45g granulated sugar (1/4 cup)
1 large free range egg
175g plain flour (1 1/4 cups)
1 1/4 tsp baking powder
1/4 tsp salt
Your favourite add ins: I used about 2 cups of a variety of goodies (rice crispies, caramel bits, chopped dried apple, sultanas,
milk chocolate chips. You could also
use crumbled potato chips, broken pretzels, cornflakes, muesli, dried cranberries, etc.)

Preheat the oven to 180*C/350*F/ gas mark 4.  Line two large baking sheets with baking paper.  Set aside.

Cream the butter together with both sugars and the vanilla until light and creamy.  Whisk together the flour, baking powder and salt.  Stir this into the creamed mixture with a wooden spoon.  Stir in your favourite add ins.  Drop by heaped TBS onto the prepared baking sheets, leaving space in between for spreading.

Bake for 12 to 13 minutes until golden brown around the edges and set.  Let sit on the baking sheets for several minutes before scooping out onto wire racks to finish cooling.  Store in an airtight container.

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