Kitchen-Sink Cookies

Photo: flickr user kirinqueen

Ingredients

1 cup Unsalted butter softened

cup Sugar

cup Light brown sugar - (packed)

2 lrgs Eggs

1 teaspoon Vanilla extract

2 cups All-purpose flour

1 teaspoon Baking soda

teaspoon Baking powder

teaspoon Salt

2 cups Old-fashioned oats

2 cups Semisweet chocolate chips

1 cup Sweetened flake coconut

1 cup Raisins

1 cup Coarsely chopped walnuts

Preparation

Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats.

In a large bowl with a wooden spoon, mix together butter, sugar, and brown sugar until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla. In a medium bowl, sift together flour, baking soda, baking powder, and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.

Using a tablespoon or a 1-ounce ice-cream scoop, drop batter onto Silpat, spacing drops about 2 inches apart. Press tops down with the bottom of a glass. Bake for 16 to 18 minutes, or until golden. Cool on pan for 2 minutes. Remove from pan, transfer to a wire rack, and let cool completely.

Makes about 4 dozen.

Comments: You can mix everything by hand; this helps avoid overbeating, which may toughen the dough. These hardy treats will withstand the hazards of the U.S. Postal Service without fail.