Kitchen Sink Cookies

A chewy chocolate chip cookie stuffed with butterscotch, walnuts and Raisinets! So much sweetness, sooo good.

My take on a Kitchen Sink cookie, is this extra sweet, chocolaty butterscotchy treat that's a variation of my signature chocolate chip cookie. The method of melting the butter first gives you this slightly crisp exterior that holds in a gooey center of chocolate and these other flavorful surprises! When I serve these, I love to have friends try to guess what's in them. Usually a person can guess 3, but not all four of the toppings. It's a little thing that turns this treat into a fun experience.

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Kitchen Sink Cookies

Makes 24 cookies

Ingredients

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup dark brown sugar, packed

• 1 large egg

• 1 tsp pure vanilla extract

• 1/2 tsp baking soda

• 1 tsp salt

• 1 1/2 cups all-purpose flour

• 1/2 cup semi sweet chocolate chips

• 1/2 cup chopped walnuts

• 1/2 cup butterscotch chips

• 1/2 cup Raisinets

Instructions

1. Preheat your oven to 350 degrees. In a large bowl, heat the butter until it is just melted and let cool.

2. Pour both sugars in to the butter and whisk until combined.

3. Add the egg and vanilla extract and whisk until smooth.

4. Add the baking soda and salt and whisk until combined.

5. Spoon the flour into your measuring cups and level off the tops. Add the flour to the mixture and fold into dough with a spatula.

6. Add the chocolate chips, walnuts, butterscotch chips and Raisinets and fold with spatula.

7. Scoop the dough unto a parchment paper lined baking sheet.

8. Bake in the oven at 350 degrees for 8-9 minutes, until a toothpick inserted in the middle of a cookie comes out clean.

9. Remove cookies from the oven. They may look puffy, allow them to cool on the pan for 5 minutes.

10. Transfer to a cooling rack and allow them to cool for another 5-10 minutes.

Notes

• Be sure to let your butter cool before you begin mixing your ingredients, especially the egg. You don't want to scramble it!

• Really pack the dark brown sugar into your measuring cup, as much as will fit. You should see a smooth full mound in your butter when you empty it into the bowl.

• If your cookies are perfectly level when you take them out of the oven, move them to the cooling rack immediately, no need to have them cool/cook further on the pan.

• I use a 1.5 tbsp cookie scoop (medium), which yields about 24 cookies.

Photos