Kitchen Sink Cookies Recipe

Name: Kitchen Sink Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. whole wheat flour; 1/4 c. soy flour; 1 1/3 c. rolled oats; 3/4 c. unsweetened coconut; 1/4 c. powdered milk; 1 tsp. cinnamon; 1/2 tsp. salt; 2/3 c. raisins; 1/2 tsp. ginger; 2/3 c. chocolate chips; 1/4 c. chopped peanuts; 1/3 c. sunflower seed; 1/4 c. molasses; 1/4 c. salad oil or melted butter; 1/4 c. honey; 2 eggs, beaten

Servings: persons

1 c. whole wheat flour
1/4 c. soy flour
1 1/3 c. rolled oats
3/4 c. unsweetened coconut
1/4 c. powdered milk
1 tsp. cinnamon
1/2 tsp. salt
2/3 c. raisins
1/2 tsp. ginger
2/3 c. chocolate chips
1/4 c. chopped peanuts
1/3 c. sunflower seed
1/4 c. molasses
1/4 c. salad oil or melted butter
1/4 c. honey
2 eggs, beaten

1
Stir together all dry ingredients.
2
Beat the eggs in a small bowl.
3
Measure the oil, honey and molasses in the same measuring cup.
4
Beat all the liquid ingredients thoroughly.
5
Pour the liquid into the dry ingredients and combine.
6
If mixture seems too dry, add some milk or water until the dough is of a drop cookie consistency.
7
Drop onto an ungreased cookie sheet and bake at 350u00b0 for 10 to 12 minutes.

1227

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 c. whole wheat flour, 1/4 c. soy flour, 1 1/3 c. rolled oats, 3/4 c. unsweetened coconut, and more.

Yes, Kitchen Sink Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kitchen Sink Cookies

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