It’s finally winter in San Diego! It’s rainy, cool, and we even had an awesome thunderstorm this afternoon. Cooler weather means that I can turn on the oven and get cooking!
I made these cookies for the first time last weekend for a Cast Party. They were so well-received (read, I think only 3 came home, out of the 3 dozen I made) that I knew I had to make them again.
So why Kitchen Sink Chip? You can use whatever kind of chips or candy you’ve got. Everything but the Kitchen Sink. The first time I used peanut butter chips, butterscotch chips, and M&M’s. This time, I used butterscotch chips, semi-sweet chocolate chips, and M&M’s to accommodate a friends peanut allergy. Additionally, you could use white chocolate chips, dark chocolate chips, milk chocolate, speciality holiday chips, M&M’s (of any variety), or any yummy candy- I got Andes Mints pieces to put in my next batch. Whatever sounds good to you.
4C. AP Flour
2t. Baking Soda
1t. Salt (I use pink salt)
2C. softened butter or shortening or coconut oil (or some combination of two or more- I use half butter and half shortening)
1C. white sugar
1C. brown sugar, packed
1.5C Chocolate Chips (or whatever kind you like)
1.5C. Butterscotch Chips (or whatever kind you like)
3 oz box M&M’s- movie theatre sized box (or whatever kind of candy you like)
In a medium bowl combine flour, soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugars.
Add eggs, one at a time.
Using mixer on low, slowly add dry mixture to wet mixture.
Once two mixtures are completely combined, add chips/candy one variety at a time and mix well.
Drop spoonfuls of dough on greased cookie sheets or cookie sheets lined with silicone baking pads.
Cook in a 350 degree oven. You can adjust the size and baking time, depending on the size cookie you want. I used rounded tablespoons and it took about 12-15 minutes in a 350 degree oven. If you make them smaller, adjust cooking down to 8-10 minutes.
Tablespoons: 2 dozen large cookies
Teaspoons: 4 dozen smaller cookies.
These cookies are dead simple to make. You can make adjustments as needed: 1 for 1 gluten free flour for AP flour, Sola or Splenda for white sugar. I like that these cookies are not overly sweet. They use approximately 1/2 cup less white and brown sugar than other cookie recipes. I think that and the salt help the flavors of the chips/candy pop.
I know today is Pi Day, but Henry doesn’t really like pie (except Cheesecake), and I’m always looking for ways to get more protein into my buddy. He has a lot of food aversions, so most meat is a no-go (I don’t really count the occasional chicken nugget he inhales), same with beans, lentils, peas, and most other traditional sources of protein.
And who doesn’t love chocolate chips cookies…..
On the Back of the Kodiak Cakes Power Cakes mix I noticed that they say you can swap their mix 1 for 1 with flour, leavening, and salt in any baking recipe. Challenge accepted!
I turned to my favorite chocolate chip cookie recipe, the one on the back of the Tollhouse Chips Bag.
Making a few modifications based on what we had in the house, and we were ready to bake!
Here is the Original Recipe. One thing I really recommend is to cream the butter (basically use the electric mixer to “fluff up” the butter) for 30 seconds to a minute before adding the sugars.
2 1/4 cups Kodiak Cakes Mix
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar or Splenda (I used baking Splenda)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
Cream the butter for 30 seconds to a minute.
Add Sugars and mix until combined.
Add eggs one at a time, and mix completely before adding second egg.
Add vanilla, Kodiak Cakes mix, blend until dough forms.
Stir in chocolate chips.
Spoon 1 Tbs. blobs onto a greased cookie sheet or a silicone cooking pad on a cookie sheet. I love Sil pads.
Bake at 375 for 8-10 minutes.
Here are the calorie stats for the entire batch of cookies and per serving, which is 2 cookies. I serve Henry 2 of these with an 8 ounce glass of milk. So the total protein for his snack is 12 grams.
This recipe makes 5 dozen cookies.
Do you have a secret to getting your kids to eat more protein?
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During a recent pantry clean out, I discovered 3 pounds of brown sugar.
So, I unleashed my google fu to find a recipe to use some of it up. I discovered this recipe from The Pioneer Woman, but it didn’t quite meet our needs (aka what was in the kitchen). So with some changes, I whipped up a batch of chewy, yummy, spiced oatmeal cookies that are sure to please even the finickiest cookie monster!
I had to make 3 batches because they just kept disappearing!
Spiced Brown Sugar Oatmeal Cookies (Adapted from this recipe )
Beat together the butter, coconut oil, and sugars until fluffy. Beat in vanilla and eggs.
Mix together the flour, salt, baking soda, and spices in a separate bowl. Add it into the wet ingredients, mixing it until just combined. Mix in the oats until just combined. Don’t overmix!
Drop scoops/spoonfuls of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. These cookies spread when you bake them, so make sure to give them room to grow!
Let them cool slight on the pan after removing from the oven, then transfer the cookies.
Makes 24-36 cookies (depending on the size cookie you make)