Food

Cookies you can almost feel good about

I made one of my favorite cookie recipes over the weekend that I thought I would share with you. My children are driven by dessert – always the carrot at the end of the meal. I have had to explain to each of them at some point exactly why you don’t have dessert after breakfast – but with these cookies, some of the guilt is removed by adding whole grains and nuts. I have been making them for years and they are full of good things – cereal, oatmeal, dried fruit, nuts – and I will modify according to what is is my pantry. I have brought these as a hostess gift to parties and they are definitely well received – I call them Kitchen Sink Cookies – enjoy! (Note: This recipe makes a lot of cookies, I often half it).

Ingredients

4 1/2 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 cups melted butter

2 cups sugar

2 cups packed brown sugar

4 eggs, room temperature

2 tsp. vanilla

2 cups rolled oats

2 cups cornflakes (use whatever you have on hand – cornflakes, Special K, even rice crispies)

2 cups chocolate chips (or white chocolate chips, or peanut butter or butterscotch chips, M&Ms, whatever you have on hand)

2 cups chopped pecans (or walnuts – I will often even omit the nuts)

1 cup shredded coconut, dried cranberries or raisins

Preheat the oven to 350 degrees

Sift the flour, baking powder, baking soda and salt together

Beat the butter, sugar, brown sugar, eggs and vanilla in a mixer bowl until blended. Stir in the flour mixture

Add the remaining ingredients, one at a time, mixing well after each addition

Drop by 1/4 cupfuls 2 inches apart on an ungreased cookie sheet.

Bake 10 – 15 minutes (they sometimes take longer – keep checking) or until light brown around the edges. Remove to wire rack to cool

Makes approx. 30 cookies

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Rachael Ray