The recipe's descriptor line says, "Get out your biggest bowl to mix this batter." They are not kidding. I have a couple of commercial sized salad bowls that are just big enough for one recipe. I needed to make LOTS of cookies this past weekend, and I was wondering just what to mix the dough in, and I thought that I could use about 3 of the big salad bowls, or I might just hose out the plastic kiddie pool! (kidding!!!) I decided on a double batch, which yielded 180 small/medium sized cookies. Don't fret: the recipe divides easily, and it will freeze beautifully.
Kitchen Sink Cookies ('cause you throw in just about everything but the kitchen sink!)
2 cups firmly packed light brown sugar
2 cups sugar
2 cups vegetable oil
4 eggs
1 teaspoon vanilla
4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 cups corn flakes
2 cups (7 ounces) flaked coconut
12 ounces chocolate chips (pick your favorites)
1 1/2 cups quick-cooking oats
1 cup chopped walnuts or pecans
Yield: about 90 cookies
Preheat oven to 325. (I have found that my oven needs to be at 350.) Cream sugars, oil, eggs and vanilla. Stir in flour, baking soda, baking powder and salt. Add corn flakes, coconut, chocolate chips, oats and nuts. Mix well. (At this point in the recipe, you need to know that this is a heavy batter/dough. Use a strong wooden spoon to do all this mixing. Your arms just might be a little tired afterwards!) Drop from a teaspoon onto ungreased cookie sheets. Bake 10 to 12 minutes.
