Martha Stewart’s Kitchen Sink Cookies Recipe!
Martha’s Kitchen Sink Cookies Recipe
Two sticks of unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
Two large eggs
Two teaspoons of vanilla extract
Two cups of unbleached all-purpose flour
One teaspoon of coarse salt
One teaspoon of baking soda
Preheat the oven to 350 F. With an electric mixer on medium, beat butter and sugars until pale and fluffy, about 2 minutes. On the low beat, the eggs one at a time until combined. Beat in vanilla.
Whisk flour, salt, baking soda, and baking powder in a medium bowl. Gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, chocolate cherries, and pecans, and mix with a wooden spoon until combined.
Scoop dough into balls (1/4 cup each). Transfer to parchment paper-lined baking sheets, spacing about 3 inches apart. Use the palm of your hand to flatten into 4 – inch rounds. Bake cookies, rotating sheets halfway through, until golden brown, about 16 minutes. Let cookies cool on sheet for 2 minutes before transferring to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature for up to 3 days.)
Hi, Angels Working on Earth Family,
Martha Stewart came to Washington, DC, to promote her new book,” Cookie Perfection.” The DC Metro Cooking Show crowd was a Combination of excited fans and media hounds.
“Cookie Perfection” is her 95th book! It is beautifully written and has a lineup of innovative connections within. Martha introduced several mouths watering cookies. But, what stood out the most was the ” The Kitchen Sink Cookies.” They were eye-catching. Huge! Martha should know. On her four-hour drive from New Bedford, New York, to Washington, DC, she ate half the cookie as she jokingly stated. You may find the recipe down below.
She is in the process of writing another book. Martha advocates being organized and giving more time to pursue other activities. For now, you may view Martha’s talk about her new book, ” Cookie Perfection” here.
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