Everything but the kitchen sink
Don’t worry; I didn’t go as far as to make these cookies in my kitchen sink, and I don’t recommend trying it that way. However, I do think you should experiment and make this recipe your own.
You see, this isn’t really a recipe at all. In fact, it’s just a method or an idea to get you started creating your own treats.
Mine were inspired by a variety of things. First of all, I thought about the make-your-own cereal night my husband, son and I had recently. All those ingredients reminded me of the kitchen sink cookies I loved as a child and enjoyed quite a bit more when baked by a former co-worker (maybe it was due to my physical state at the time).
When I was a newspaper editor (hard to believe due to all my typos lately; I’m a little rusty), Gwyn (one of the other editors) used to bake frequently and bring in all her goodies to share with the rest of us. When I was pregnant with my son, she would offer me blueberry muffins in the morning and my favorite “everything cookies” as an afternoon snack.
These cookies were huge and packed with “everything but the kitchen sink” (hence the name). They had an oatmeal base that was more of a binder than a cookie. Everything else was subject to change each and every time she made them; there was a surprise in every bite.
Some of the add-ins I remember her using included various dried fruits, nuts and chips (milk, dark and white chocolate, peanut butter, butterscotch, swirled and mint), but it all depended on what she had on hand at the time.
That’s the beauty of these cookies; you can’t mess them up. You always have what you need to make them, they take no time to mix up and there’s always something new.
My version is even easier, since I based it on the no-bake cookie recipe my mom used to make. For those of you unfamiliar with the traditional no-bake cookie, it’s a chocolate cookie mixed with oatmeal and chilled to set in the fridge. The one I made this time isn’t chocolate (although I have made them that way in the past) and doesn’t have to contain oats. However, it does incorporate the refrigerator in place of an oven concept. Check it out.
Have fun playing around with this one. You really don’t have to measure anything, but I put in a few estimates just in case. I’d love to hear about all your wonderful creations. Maybe Dhru can post a few next week.
No-bake kitchen sink cookies
- ½ cup nut butter and/or seed butter
- 2 Tbsp. agave nectar, honey or other sweetener
- 1-2 Tbsp. water
- touch of vanilla
- sprinkle of cinnamon
- dash of sea salt
In another bowl, combine your add-ins. Here’s what I added: sesame seeds, chia seeds, hemp seeds, dried coconut flakes, oats, buckwheat groats (soaked, sprouted and dried), goji berries, two kinds of raisins, pumpkin seeds, walnut pieces, almonds, sunflower seeds, chopped up cocoa butter chunks and chopped up raw chocolate truffles (mine were from One Lucky Duck, but I bet some Gnosis Chocolate pieces would be nice, too). I used about a tablespoon or two of each ingredient.
Fold your additions into the base and toss in a few more if the mixture is too thin. Drop generous spoonfuls of this mixture on a Silpat or parchment to form your cookies (or just eat the batter as is). Chill them in your fridge for a few hours to hold their shape (you’ll notice that they’ll start disappearing from the tray as you go to check on them; at least that’s what happens at my house). If there are any left after that, enjoy!