Everything but the Kitchen Sink Cookies Recipe

Ingredients

• 3 cups walnut halves or 3 cups pecan halves
• 2 cups unsalted butter, at room temperature
• 2 cups firmly packed dark brown sugar
• 2 cups sugar
• 4 large eggs
• 4 teaspoons pure vanilla extract
• 4 cups unbleached all-purpose flour
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 cups Rice Krispies or 4 cups Special K cereal
• 2 cups sweetened flaked coconut
• 4 cups old fashioned oats
• 3 cups semi-sweet chocolate chips

Instructions

1. Position the oven rack in the middle and preheat the oven to 350°F.
2. Spread the walnut halves on a baking sheet and toast them, stirring occasionally, until they are browned and fragrant, about 6-10 minutes. Transfer the nuts to a plate and allow them to cool completely.
3. In a large bowl, with an electric mixer on medium speed, cream together 2 cups of unsalted butter and both sugars until the mixture is light and fluffy, which should take about 2 minutes.
4. Add the 4 large eggs, one at a time, beating well after each addition, then mix in the 4 teaspoons of pure vanilla extract.
5. Sift together 4 cups of flour, 1 tablespoon of baking soda, and 1 1/2 teaspoons of salt onto a piece of waxed paper, then gradually beat the dry mixture into the butter mixture to create a soft dough.
6. In another large bowl, toss together the toasted walnut halves, 4 cups of Rice Krispies or Special K cereal, 2 cups of sweetened flaked coconut, 4 cups of old-fashioned oats, and 3 cups of semi-sweet chocolate chips.
7. Using a sturdy wooden spoon, mix the dry ingredients into the soft dough. It might take a bit of patience to get everything incorporated, but the results will be worth it.
8. Scoop the dough into 1/4-cup balls using a 2-ounce ice cream scoop and arrange them on parchment paper-lined baking sheets, placing them at least 2 inches apart.
9. With two wet fingers, flatten each dough ball slightly to prevent puffing during baking.
10. Bake until the edges of the cookies are light brown and crisp, but the centers are still soft and a little puffy, about 12-15 minutes.
11. Let the cookies cool on the baking sheet for a few moments before transferring them with a spatula to a wire rack to cool completely.