Martha Stewart’s Kitchen Sink Cookies Recipe!

 Dear Angels Working on Earth Family,

I wanted to share with you some inspiring thoughts on Martha Stewart’s latest book, “Cookie Perfection.” It’s a testament to the power of pursuing one’s passions. With 95 books under her belt, Martha proves that incredible things can be achieved with hard work and dedication. Her innovative and mouth-watering recipes serve as an inspiration not only for aspiring chefs but for anyone looking to push their limits and pursue their dreams.

Martha’s success story is a reminder that anything is possible when you have persistence and a love for what you do. So, let’s take inspiration from Martha and keep working hard towards our goals, no matter how challenging they seem.

Martha’s Kitchen Sink Cookies Recipe

2 Sticks	Unsalted butter
3/4 Cups	Granulated sugar
3/4 Cups	Light brown sugar
Two Large	Eggs
Two Tsp	Vanilla extract
Two Cups	Unbleached all-purpose flour
1 Teaspoon	Coarse salt
1 Teaspoon	Baking soda

Directions

Get ready to create some deliciousness! Start by preheating your oven to 350 F. With an electric mixer set to medium speed, beat the butter and sugars together until the mixture becomes pale and fluffy, which should take about 2 minutes. Then, on a low speed, add the eggs one at a time, beating until they are combined. Now, beat in the vanilla extract.

In a separate medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Gradually add this mixture to the butter mixture, beating until it is well combined. Now, add the oats, coconut, apricots, chocolate cherries, and pecans, and mix everything together using a wooden spoon until it is combined.

The aroma of these cookies as they bake is sure to inspire you! Scoop the dough into balls, using 1/4 cup of dough for each ball. Place the balls onto a baking sheet lined with parchment paper, making sure to space them about 3 inches apart. Use the palm of your hand to flatten each ball into a 4-inch round. Bake the cookies, rotating the baking sheet halfway through, until they are golden brown, which should take about 16 minutes.

Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. You can store the cookies in an airtight container at room temperature for up to 3 days.

Love!