Hello again! It’s definitely been awhile since I posted anything here on the blog.
It’s been a crazy past several months: I lost a job I loved when our company was shut down, I broke my foot on vacation, I started a new job, and now as we all know, coronavirus is causing a disruption in everyone’s lives.
Given the current state of the world, I wanted to share a recipe that would be accessible to anyone wanting to bake or just enjoy a bit of sweetness during this time of turmoil. So I give you: Kitchen Sink Monster Cookies.
If you’re unfamiliar with the term, anything described as “kitchen sink” basically means throwing in whatever you have on hand and comes from the phrase “everything but the kitchen sink.” In this case, it means using whatever odds and ends you might have in your pantry to make a delicious batch of cookies, without having to worry about going to the store for anything in particular (so we can all stay home and stay healthy!)
With all the time I’ve had at home during this quarantine, I decided to clean and re-organize our pantry, which led me to discover the following:
- 1/2 bag of white chocolate chips
- 1/8 bag of semi-sweet chocolate chips (seriously, I don’t even know how this happened – why did I not just dump the rest of those chips into whatever I last made with the rest of the bag??)
- 3/4 bar of milk chocolate
- a sample packet of pure maple syrup
- some slivered almonds
- a handful of macadamia nuts
- 1/2 stick of vegan butter (this was in the fridge, which I also cleaned)
With the above along with a few other basics (sugar, flour, etc.), I whipped up a batch of cookies that turned out surprisingly better than even I expected. And you can too!
So, what have you got in your pantry? Bits of chocolate, any kind of chocolate? Perfect! Pretzels, nuts, or anything else salty? Throw those in! Whatever variety of flour or sugar you might have will do just fine. The idea here is really to be creative, and you can’t go terribly wrong as long as you follow the general outline and proportions below.
Here’s the exact recipe I used, with some additional notes for ingredients you can swap in if you like:
- 1/2 cup sugar
- 1 cup butter
- 1 cup flour
- 1/2 cup oats
- 1 egg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 Tbsp maple syrup
- ~1/2 cup slivered almonds + handful macadamia nuts
- 3/4 cup assorted chocolate chunks & chips
- sea salt for sprinkling
- Cream together butter and sugar until light and fluffy. (As I mentioned, I had vegan butter leftover, but normal butter of course works as well. Similarly, both white or brown sugar would work fine.)
- Add in egg and maple syrup, and mix until combined. (No eggs? Vegan? A mashed banana will work here as well! No maple syrup? Not at all necessary. Feel free to exclude, or add a different liquid sweetener.)
- Add in baking soda, salt, flour, and oats. Mix until wet and dry ingredients are incorporated. (No oats? Use more flour instead.)
- Stir in chocolate chunks, nuts, or any other add-ins you may have found in the pantry!
- Scoop spoonfuls of dough onto parchment-lined cookie sheet. Place in refrigerator for ~10 min while oven pre-heats to 350F. Remove from fridge and bake for 10-12 min, or until cookies are golden and just set.
If you make these cookies (or your own variation), let me know and tag me on instagram @fourthfloorgoods #fourthfloorgoods !