Everything But The Kitchen Sink Bars Recipes

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KITCHEN SINK COOKIES



Kitchen Sink Cookies image

These cookies are loaded with lots of tasty ingredients - everything but the kitchen sink! Everyone in our family knows you have to be quick on the draw to get your share. Even though the recipe makes a big batch, folks are left asking, "Where did all the cookies go?"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 dozen.

Number Of Ingredients 16

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup crisp rice cereal
1 cup sweetened shredded coconut
1 cup butterscotch chips
1 cup raisins
1 cup chopped walnuts

Steps:

  • In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts :

"EVERYTHING BUT THE KITCHEN SINK" BAR COOKIES



I made this for work and for my kids class...it was a big hit! Experiment with this recipe using yur favorite candies.Try substituting peanut butter chips in place of chocolate pieces.:)

Provided by Jamie Clark

Categories     Cookies

Time 35m

Number Of Ingredients 5

1 pkg (18oz.) refrigerated chocolate chip cookie dough
1 jar(s) (7oz.) marshmallow creme
1/2 c creamy peanut butter
1 1/2 c toasted corn cereal
1/2 c m & ms

Steps:

  • 1. Preheat oven to 350 degrees.Grease 13x9-inch pan.Remove dough from wrapper according to package directions.
  • 2. Press dough into prepared baking pan.Bake 13 minutes.
  • 3. Remove baking pan from oven.Drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
  • 4. Bake 1 minute.Carefully spread marshmallow creme and peanut butter over cookie mixture.
  • 5. Sprinkle cereal and m & ms over melted marshmallow creme and peanut butter mixture.
  • 6. Bake 7 minutes.Cool completely on wire rack.Cut into 2-inch bars.

EVERYTHING BUT THE KITCHEN SINK BAR COOKIES



Everything but the Kitchen Sink Bar Cookies image

By the Editors of Easy Home Cooking Magazine. Nice bar cookies that would be great for bake sales, school functions, etc.

Provided by jonesies

Categories     Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 5

1 (18 ounce) package refrigerated chocolate chip cookie dough
1 (7 ounce) jar marshmallow creme
1/2 cup creamy peanut butter
1 1/2 cups toasted corn cereal
1/2 cup candy covered plain chocolate candies (M&M's)

Steps:

  • Preheat oven to 350°F
  • Grease 13X9-inch baking pan.
  • Press dough into prepared pan.
  • Bake 13 minutes.
  • Remove from oven.
  • Drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
  • Bake 1 minute.
  • Carefully spread marshmallow creme and peanut butter over cookie base.
  • Sprinkle with cereal and chocolate pieces. Bake 7 minutes.
  • Cool completely in pan on wire rack.
  • Cut into bars.

Nutrition Facts : Calories 182.3, Fat 8, SaturatedFat 2.6, Cholesterol 5.7, Sodium 96.8, Carbohydrate 25.7, Fiber 0.8, Sugar 7.6, Protein 2.7

EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything but the Kitchen Sink Cookies image

When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18 cookies

Number Of Ingredients 17

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup sweetened shredded coconut
3/4 cup toffee bits
3/4 cup roughly chopped dark chocolate
3/4 cup dried cherries
3/4 cup roughly chopped pecans
3/4 cup roughly chopped salted pretzels
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
  • Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
  • Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

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