John's Kitchen Sink Cookie
Thick cookies with oats, pecans and chocolate chips.
Servings 16 cookies
Cost 5
Ingredients
- 1 ¼ cups unbleached all-purpose flour (155 to 160 grams)
- ½ teaspoon coarse salt (like Morton Kosher)
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick unsalted butter, room temperature (soft) (114 grams)
- ½ cup brown sugar (100 grams)
- ¾ teaspoon corn syrup or honey or golden syrup (around 4-5 grams)
- 1 large egg
- ½ tablespoon vanilla extract
- ¼ cup old-fashioned rolled oats
- ¼ cup pecans, best toasted, or walnuts, hazelnuts or macadamia nuts
- 1 cup or more of chocolate chips, any good ones
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. If your oven runs hot or you are using an allulose sugar blend, preheat to 350F.
- Whisk together flour, salt, baking powder, and baking soda; set aside.
- In the bowl of a stand mixer, beat the butter, brown sugar, corn syrup (or honey) and vanilla until light and fluffy. Beat in the egg, scraping bowl often.
- With mixer on lowest speed, stir in the flour mixture, followed by the oats, nuts and chips.
- Drop by 2 inch balls onto baking sheets. Bake cookies, rotating sheets halfway through, until golden brown, about 12 to 14 minutes. Let cookies cool on sheet 2 minutes before transferring to wire racks to cool completely.