There is just something warm and inviting about a cookie. Paired with a glass of milk it has been an after school snack that has stood the test of time. When they come right out of the oven, the smell hits you and you just have to bite into that warm soft piece of heaven on hearth. I am a warm cookie eater. I like them right after they have cooled for a few minutes and if I am eating them the next day or even a couple of days afterwards, I warm them for a few seconds in the microwave. Sometimes I pair them with a cold glass of milk and other times with a rich cup of coffee. Either way is delicious and all together comforting.
Nana Helen makes these cookies called Everybody’s Favorite Chocolate Chip Cookie but she changed the name to Kitchen Sink Cookies and we honestly just call them yummy! Every single bite has a different flavor. One bite could lead you to a chocolate chip, another could lead you to a pecan, and yet another could lead you to the smooth creaminess of butterscotch. Before you know it you have eaten the whole thing while trying to embrace the flavors. They are soft and moist, with just the right amount of chewiness. They are perfect for that next bake sale or family gathering! If anyone asks where you got the recipe ( and trust me they will) just wink and say “It’s an old family recipe.”
Ingredients
- 1 c. Butter Flavor Crisco
- 3/4 c. firmly packed brown sugar
- 3/4 c. granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 c. all purpose baking flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. hot water
- 3 c. quick oats ( NOT instant or old fashioned)
- 1/2 c. semi-sweet chocolate chips
- 1/2 c. butterscotch flavored chips
- 1/2 c. pecans, chopped
Instructions
- Heat oven to 350 degrees
- Combine Crisco, brown sugar, granulated sugar, eggs and vanilla in a large bowl. Beat at medium speed until well blended.
- Combine flour, baking soda, and salt. Mix into creamed mixture at low speed until just blended. Beat in hot water. Stir in, one at a time, oats, chocolate chips, butterscotch chips, and nuts.
- Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheet. Make crisscross pattern on dough with floured fork if desired.
- Bake at 350 degrees for 10 to 11 minutes, or until set. Cookies will look moist. Cook 2 minutes on the baking sheet and then transfer to cooling rack. Store in air tight container.
Notes
inspired by- The classic Everybody's Favorite Chocolate Chip Cookie
Photography © Bobbie Seacrist
