The cravings of pregnancy are mysterious, yet powerful. I awakened from a nap on Sunday afternoon, with no thoughts about dinner what so ever, (very unusual). All I could think about was cookies (also, very unusual). I rifled through the old family recipe book that I compiled for my mom a few years ago looking for one of my favorite recipes. These cookies are something that I concocted when I was living in San Francisco, and thank heavens wrote down.

I call the cookies, “everything but the kitchen sink”, because that’s what it feels like you put in them. These cookies are so satisfying, and depending what you put in the, are as sweet (or not) as you want them. They are also a great way to clean out the remnants that can commonly get left behind in a baking pantry. Half empty bags of chocolate chips, raisins, cranberries, old coconut- whatever! Feel free to switch up the “additives” as you please.

Everything but the kitchen sink cookies

1) In a bowl mix together:
-2 cups AP flour
-2 cups oats
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt

2) In the bowl of an electric mixer, add:
-1 cup soft unsalted butter
-1/2 cup white sugar
-1-1/4 cups brown sugar

3) Cream together, until light and fluffy, about 2 minutes.

4) Then add:
-1 tsp Vanilla
-2 eggs

5) Beat altogether, and then carefully mix in the dry ingredients. When everything is mixed together add as many or as few of the following:

-2 16oz bags semi-sweet chocolate chips
-2 cups shredded coconut
-1 cup raisins
-1/2 cup walnut pieces

(alternatives to add or substitute: white chocolate chips, butterscotch chips, Heath bar pieces, cranberries, any type of nut)

6) Bake at 350, for about 10-15 minutes. (I like them to come out of the oven a little underdone for a nice chewy-gooey center).