Whole Foods Feasting: Kitchen Sink Cookies

If you're looking for a different sort of cookie, this is it.

Sure, there are chocolate chips and nuts - that's pretty normal. But then there are chopped graham cracker that add texture and bits of pretzel that adds crunch and salt.

You can bake these right after mixing them, but I think the texture improves with an overnight rest. The dough can be held for several days in the refrigerator, so you can bake a few cookies at a time, rather than baking them all at once.

Kitchen Sink Cookies

2 sticks (8 ounces) unsalted butter
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg
2 cups all purpose flour
1/2 cup chocolate chips (or chopped chocolate)
1/2 cup roughly chopped pecans
1/2 cup graham crackers, cut it rough 1/4 pieces
1/2 cup pretzel sticks, chopped or broken into smaller pieces

Cream the butter, and sugar together in the bowl of your stand mixer fitted with the paddle attachment. Add the salt, baking powder, vanilla, and egg. Beat until well combined.

Add the flour and mix until well combined. Add the chocolate chips, nuts, graham cracker pieces and pretzel pieces. Mix until the ingredients are well distributed in the dough.

Gather the dough and wrap it in plastic or place it in a plastic bag. Refrigerate overnight.

When you're ready to bake, preheat the oven to 350 degrees and line several baking sheets with parchment paper.

Using a small scoop (#40 is perfect) or a spoon, portion the dough into approximately 2-tablespoon balls an place them on the prepared baking sheets, leaving space between them.

Bake at 350 degrees until the cookies are lightly browned around the edges, about 18 minutes.

Transfer the cookies to a rack to cool.

This post is sponsored by Whole Foods.

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