Kitchen Sink Cookies Recipe
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| Soy flour | 1/4 Cup (16 tbs) | |
| Rolled oats | 1 1/3 Cup (16 tbs) | |
| Flaked unsweetened coconut | 3/4 Cup (16 tbs) | |
| Milk powder | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Powdered ginger | 1/2 Teaspoon | |
| Raisins | 2/3 Cup (16 tbs) | |
| Chocolate Chips | 2/3 Cup (16 tbs) | |
| Peanuts | 1/4 Cup (16 tbs), chopped | |
| Sunflower seeds | 1/3 Cup (16 tbs) | |
| 1/4 cup oil OR melted butter | ||
| Molasses | 1/4 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
Directions
Stir together all of the dry ingredients (i.e. everything except the oil, honey, molasses, and eggs).
Beat the eggs in a small bowl; measure the oil, then the honey and molasses in the same measuring cup. Beat all the liquid ingredients together thoroughly.
Pour the liquid into the dry ingredients and combine until the dry ingredients are moistened. If the mixture seems too dry add some milk or water until the dough is of drop cookie consistency.
Drop the cookies onto an unoiled cookie sheet. Bake at 350°F for 10 to 12 minutes.
Beat the eggs in a small bowl; measure the oil, then the honey and molasses in the same measuring cup. Beat all the liquid ingredients together thoroughly.
Pour the liquid into the dry ingredients and combine until the dry ingredients are moistened. If the mixture seems too dry add some milk or water until the dough is of drop cookie consistency.
Drop the cookies onto an unoiled cookie sheet. Bake at 350°F for 10 to 12 minutes.
Chef
