I need another cookie, you?
Preferably a GIANT one. One that will put to use the many odd bags of nuts, dried fruit, chocolate chips, oats, and coconut flakes cluttering the cupboards. One that might just feed the neighborhood or sustain the cubs for hours on a summer camping trip.
This is one of the many delicious recipes you will find on the 6th season of Martha Bakes on PBS, which is airing now — dying to make these apple fritters! Leave a comment below for a chance to win a vintage-inspired storage container from Macy’s. Thank you MSLO for the giveaway! UPDATE: Winner is Jane.
Martha Stewart’s Giant Kitchen Sink Cookies
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Prep Time: 15 minutes -
Cook Time: 16 minutes
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Total Time: 33 minutes
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Yield: 8 cookies
Print Recipe
Pin RecipeDescription
Source: Martha Bakes on PBS
I let one pan of shaped cookies chill in the fridge before baking—these spread less, which I liked.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ cups old-fashioned rolled oats
- 1 cup coconut chips
- 1 cup dried apricots, coarsely chopped
- 1 cup coarsely chopped dark chocolate
- 1 cup dried cherries
- 1 cup pecans, toasted
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
- Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes, possibly a little longer—edges should be starting to brown. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.
Anne says
Mmm, nothing like a giant cookie… and any excuse to bake some dried cranberries into something is A+ in my book.
teekuleet says
Holy giant cookies! Too hot to bake in Oakland at the moment, but I am so making this once it cools down a bit.
ashley perez says
This is so awesome! would love to win (:
Elise says
I love watching Martha Bakes on PBS! These cookies look like they’d make a great breakfast to me. 🙂
bookboxer says
My cubs are full grown but we still need giant cookies in the house!
Victoria Miles @ PK says
thanks for share recipe, and… baby so cute 🙂
Lauren says
Yum! Yum! In our house we love, love baking cookies (with our boys 4 and 2)…we will definitely have to try this recipe!
Laurie says
Gotta make these puppies! I recently made a cookie recipe that I think was Jacque Pepin’s……chocolate chip, walnut and dried apricot….I substituted pecan for walnuts just because I prefer them…best cookies ever! These look amazing and I am a sucker for oats and chocolate chips! XXOO
Kim Catapano says
Those cookies look great!! I definitely need to make them!!
Val in MN says
That container would make a perfect cookie jar!
Long says
dried cherries + dark chocolate = win
Margaret D says
I’m recovering from surgery and looking for things to start baking. I think perhaps these are a bit ambitious to start with, plus I need to accumulate some bits and bobs to put into such a cookie. These cookies do look like they are meal sized!
Kat says
That looks amazing!
Oh, I can eat two, or three of them for breakfast!
Caitlin H. says
How adorable! These cookies look AMAZING.
Susan Christy says
The storage containers are so cute!
Jenna O says
Those cookies look sooooo delicious! I have to try them today 🙂
linda sch says
i too have lots of little bags of fold in goodies in my pantry. thanks for sharing recipe.
theresa krier says
Oh my goodness these cookies look amazing, thanks so much
nadya kotik says
beautiful container!
Nancy says
Yum!!!
Victoria Miles @ Pleasant Kitchen says
Hey, those cookies look really healthy for a good breakfast with a great cup of coffee. Nice recipe
francesca k says
So I have made these several times now. Love them. Cookies seem to even get better a few days later, if they last that long. I have switched out the apricots for dates, used Himalayan sea salt and walnuts for pecans and they were super yummy. I love experimenting with the ingredients.