Jun 1, 2009

Everything but the kitchen sink cookies

Baking cookies and giving them to your neighbors or friends is a great way to personalize your thanks for their help. Yesterday, a neighbor helped us fix our fence gate and I decided to bake some of these easy but delicious cookies.
They do not require fancy stand mixers or a lot of fluffing and beating. Plus as far as baking recipes go, this one is very flexible. If you don’t have pecans you can substitute walnuts. If you like chocolate chips or raisins in every bite of the cookie, you can add a cup of them instead of half. Plus you can double the recipe if you want 4 dozen cookies instead of 2.

Some ingredients halved or doubled from the original recipe.

1 cup flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter
¼ cup sugar
¼ cup brown sugar
1 large egg
½ tsp vanilla extract
1 cup rolled oats

The following ingredients can be further increased or decreased according to your personal preference:

1 cup semi sweet chocolate chips (or white/ dark/ milk)
½ cup sweetened flaked coconut (I use 1 cup)
½ cup raisins (or cranberries)
½ coarsely chopped walnuts (or pecans)

Beat butter and sugar till creamy. I usually let the butter sit on the counter the whole day to soften it up. If you forget to do that, just melt it in the microwave for 30 seconds.
Beat in the egg and stir in the vanilla.
Sift flour, baking powder, baking soda and salt. Gradually stir it in the butter and egg mix.
Once the flour is incorporated in the butter, add oats, chocolate chips, raisins, walnuts and coconut flakes. The mixture will be a little bit dry and lumpy.
Meanwhile, heat the oven to 350 degrees and line two baking sheets with parchment paper.
Drop 1 tbsp batter for small cookies and 2 tbsp for large cookies on to the parchment paper. Press the batter down with the flat bottom of a glass or measuring cup to flatten the cookies evenly.
Bake till golden brown – about 14 – 15 minutes.


  1. I have always thought cooking is one of the most difficult tasks around. This is what I wrote some months back:

    As of now, I have concluded, that part has become the hardest: to choose the vegetable. Even more difficult part is to cut that into pieces and cook. I have also concluded that I won't be cooking for myself. The problem with this is that by the time the food is ready I feel I am too tired to eat. So what’s the use of spending so much time cooking?

    (Source: http://www.wagle.com.np/dinwag/dinesh-wagle-blog/2008/11/13/dinesh-wagle-has-moved-to-new-delhi-india/)

    But you have made cooking and making food so easy and appealing :) Such a nice effort. After going through a few posts, I feel I should try again and make some dishes. OR, part of my mind also says, should I look for some opportunities to "fix [the] fence gate"? :)

  2. Hi Dinesh,
    Nic to have a reader from Apna Desh. I agree with you totally about being so exhausted at the end of the cooking process that you are too tired to eat.
    Which is why, I try to modify my recipes to the point that you can cook them in about 30 minutes.
    In the US, I am lucky to get a lot of ready-made help -- pre cut frozen vegetables, canned tomato purees and even ready made idli/dosa batter!
    Check out my next post.

  3. Hi Jaya,

    Did you mean "Afno Desh" when you said "Apna Desh"? I am asking this because these two phrases are slightly different things...with a 1400-kilometer-long border (albeit open and doesn't need passport to cross)between the societies that use these words! Afno=Apna in Nepal(i) :)

    There is intense pressure on me from some quarters of life to learn how to cook delicious food :) So I must learn to make some dishes so as to satisfy those pressures :) I'll definitely come back here regularly. Thanks :)


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