Martha Stewart came to Washington DC to promote her new book,” Cookie Perfection.” The crowd at the DC Metro Cooking Show was a mixture of excited fans, the curious and media hounds. “Cookie Perfection” is her 95th book! It is beautifully written and has a line up of innovative confections within. Martha introduced several mouth watering cookies. But, what stood out the most were the ” The Kitchen Sink Cookies” they were eye catching. Huge! It will take 1 day for a Kitchen Sink Cookie to be devoured. 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.
Martha has been a lifestyles ICON since the early 80’s. Has it been that long? The crowd was very enthusiastic and Martha took many questions from the audience. The questions included baking tips to environmental stewardship! Martha is an advocate for the humane treatment of animals. On her New Bedford farm she raises her own chickens in humane conditions.
She is in the process of writing another book about organization tips. Martha is an advocate of being organized, as it gives more time to pursue other activities. But, for now you may view Martha talk about her new book ” Cookie Perfection” here.
Kitchen – Sink Cookies Recipe
2 sticks unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups unbleached all purpose flour
1 teaspoon coarse salt
1 teaspoon baking soda
Preheat the oven to 350 F. With an electric mixer on medium beat butter and both sugars until pale and fluffy, a bout 2 minutes. On low beat the eggs one at a time until combined. Beat in vanilla.
In a medium bowl, whisk flour, salt, baking soda, and baking powder. 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 line 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 2 minutes before transferring to wire racks to cool completely. (Cookies can be stored in an air tight container at room temperature up to 3 days.)