Many years ago this recipe was passed to me by a fellow member of a message board which is now defunct. I’ve whittled down the quantities and renamed them “kitchen sink cookies” because the original recipe called for four (4!) different bags of chips or nuts. Plus, the batter can handle the substitution of some whole wheat flour or oatmeal in place of AP flour, or adding in peanut butter. Basically, add anything you want and it will still turn out well. I am planning on trying Earth Balance shortening here but haven’t done so yet.
Kitchen Sink Cookies
1 c. butter-flavored Crisco
1 c. brown sugar, packed
1 c. granulated sugar
2 extra-large eggs
1½ tsp. vanilla extract
½ tsp. baking soda
1 tsp. salt
1 tsp. baking powder
3 c. all-purpose flour
24 oz. mix-ins, such as M&Ms, toffee bits, chocolate chips, PB chips, nuts, etc.
Preheat over to 350 F. Cream Crisco with sugars using an electric mixer. Add each remaining ingredient through the flour, mixing well after each one. Dough will be stiff. Add your mix-ins and incorporate using a spoon.
Line two baking sheets with tin foil, and scoop dough out in about 1-2 oz. portions per cookie. I use a 1/8 cup measure, with the dough in a heaping mound. Using that measure this recipe makes about 3 dozen cookies.
Bake for 15 minutes, or until small cracks appear on top of cookies (they will not change color significantly). Slip the tin foil with the cookies off the pan and let cool.
Note: You can freeze the dough or the baked cookies for up to 3 months. I find it’s easy to freeze portions of dough in mini-muffin tins. Pop them out once they are frozen and then store in a sealed container in the freezer until you are ready to use. Can be baked from frozen.
My boys stealing the cookies: