Yes, that’s an odd name but these really do have “everything but the kitchen sink” in them. I started by reading a recipe for “Chewy Chocolate Coconut Cashew Cookies,” which I eventually managed to mutate into “Pecan Butterscotch White Chocolate Coconut Cookies”. I really wanted something with butterscotch and toasted pecans (I’m literally so in love with them that I make them and freeze them), but I ended up basically opening my cabinets and tossing stuff into a bowl.
Kitchen Sink Cookies
2 1/2 c all-purpose flour
1 tsp baking soda
1 c (2 sticks) unsalted butter, softened
3/4 c brown sugar
3/4 c granulated sugar
1 tsp vanilla extract
2 large eggs
1 c sweetened flaked coconut
1/2 c butterscotch chips
1/2 c white chocolate chips (I used Ghirardelli, woot woot!)
3/4 c chopped pecans
1. Preheat oven to 350oF. Toast the pecans on a baking sheet 8-10 minutes, or until fragrant. Set aside to cool. Line two baking sheets with parchment paper.
2. In a medium bowl, stir together the flour and baking soda.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add the vanilla followed by one egg at a time and beat until light and fluffy.
4. Stir the flour mixture into the larger bowl. Stir in coconut and pecans, followed by the pecans and white chocolate chips.
5. Drop heaping round tablespoonfuls onto ungreased baking sheets. Bake ten minutes or until cookies have spread and are done on the outside and a bit moist on the inside. Cool about a minute on baking sheets, then move to wire racks to cool completely.
Makes about 2 dozen