Wednesday, August 19, 2009

Everything but the Kitchen Sink cookies

1 1/2 cups all-purpose flour
1/2 c whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup butter, softened
1/2 c unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
2 teaspoons vanilla extract
1 cup coarsely crushed graham crackers
3 cups rolled oats
1/2 cup flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate chips
3/4 cup chopped walnuts
3/4 raisins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flours, baking soda, salt, cinnamon, allspice, nutmeg, and cloves; set aside.
  2. In a large bowl, cream together butter, applesauce brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the graham crackers, oats, coconut, chocolate chips, raisins and walnuts. Spoon dough in walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

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