Last night Jason and I were in the mood for chocolate and cookies. I remembered that I had found a recipe I wanted to try from a blog I just stumbled across a few weeks ago called The Kitchen Sink Recipes. The blog is great and I recommend you all take a look at it sometime. Ironically, the author lives just a hop, skip, and jump away from us over in Chicago. I am not sure why, but I always seem to enjoy blogs that are written by people who live near me.
- ½ cup all-purpose flour
- ¼ cup whole wheat flour
- 1 cup regular oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup packed brown sugar
- ¼ cup unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 tablespoon light corn syrup
- ½ cup chocolate chips
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- 2 tablespoons unsweetened coconut
- Preheat oven to 350°. Lightly spray a square 9×9 baking pan or line with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt.
- In a large bowl beat the sugar and butter until creamy. Beat in the vanilla, egg and corn syrup.
- In two steps, add flour mixture and then beat until just combined.
- Fold in the remaining ingredients.
- Pour into the baking pan. With wax paper around your fingers, press the cookie mixture down lightly.
- Bake for 18-22 minutes, or until the top is golden brown. If you are looking to make regular cookies, just cut the baking time down to 12 minutes or so.
- Let cool for 15 minutes. Cut into 16 pieces.