Posted in Home Baking, Sweets for the Sweet, The Grocery Shop-a-holic, The Joy of Snacks

In Which a Batch of Cookies Has Everything Except the Kitchen Sink…

These babies have everything save for the kitchen sink
These babies have everything save for the kitchen sink

It’s been a regular roller-coaster of a week.  There was a long-anticipated (worried about, nails nibbled and all) bit of good news on Monday, followed by an uncle’s hospitalization (alas!), the usual grumps and groans about work and life in general, and waking up aching all over yesterday.  (Thank goodness for ibuprofen and ginger-infused liniment!)  Keeping all that in mind, I was still grateful for the little blessings that came my way this week and decided to give several people who made it bearable a small treat.

These particular cookies are Kitchen Sinkers – so named because they have practically everything save for the proverbial kitchen sink!  These are gloriously crisp on the outside, chewy within, and have a wholesome and delicious selection of goodies packed into them.  By goodies, I mean a selection of oatmeal, a mixture of fruit and nuts (like a trail mix), as well as chunks of white and milk chocolate.  For this, I actually used Mrs. May’s Fruit and Nut Toppers in blueberry-almond which features a combination of almonds, sesame seeds, cranberries, blueberries; great for snacking on its own, but also perfect for baking.  (I added some to last Christmas’s baby bundt cakes to scrumptious effect.)

These are hearty and satisfying little bites and go together very well with either cold milk or steamed milk with a shot of amaretto or rose syrup thrown in.  Try them yourself; you won’t regret it.  😉

Kitchen Sinkers

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups rolled oats
  • 1-1/2 cups fruit-and-nut mix
  • 1 cup salted butter, softened
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract or seeds scraped from half a vanilla bean
  • 1/4 cup granulated white sugar or granulated Splenda
  • 2 eggs
  • 1 packed cup dark brown sugar
  • 30 grams white chocolate, coarsely chopped
  • 30 grams milk chocolate, coarsely chopped

Preheat your oven to 350 degrees / Gas Mark 4.  Line standard-sized cookie sheets with either waxed paper or baking parchment; barring that, you could also use Silpat liners.

Cream together the butter and sugars till light and fluffy.  Whisk in the eggs, vanilla, and baking soda.  Add the flour and the oats and mix well until a soft dough is formed.  Mix in the fruit and nut mix and the chopped chocolates until well-combined.

Scoop level tablespoons of the dough onto the prepared cookie sheets and chill in the fridge for 10 – 15 minutes.

Bake the cookies for 18 to 20 minutes, just to crisp up the outsides.  Remove from oven and leave to cool for about ten seconds on the sheets before transferring to a wire rack to cool completely.

Makes approximately 56 cookies.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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