The just-published third cookbook from chef Gaby Dalkin, of “What’s Gaby Cooking?” Instagram fame, brims with sunny California flair and flavor. Among the recipes, these M&M-studded Dad’s Kitchen Sink Cookies.
“This is my dad’s famous recipe,” she tells readers, “featuring just about any cookie add-in ingredient you can think of — two kinds of chocolate, dried fruit, oats, the works. The result is a super-chewy cookie that’s best stored in the freezer for any time a craving hits.”
Here’s how they’re made.
Dad’s Kitchen Sink Cookies
Makes roughly 3 dozen cookies
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2½ cups old-fashioned oats, pulverized in a blender for 30 seconds until smooth
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup M&M’s
1 cup semisweet chocolate chips
1 cup dried cranberries
1 cup chopped dried apricots
Directions
Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large stand mixer, cream together the butter and both sugars for 2 to 3 minutes, until fluffy. Add the eggs one at a time, scraping down the sides of the bowl with a spatula in between additions. Add the vanilla and mix to incorporate.
In a large bowl, combine the flour, pulverized oats, baking soda, baking powder and salt. Mix everything together. Add the dry ingredients to the wet ingredients in 2 batches, mixing on a low speed to incorporate.
Add the M&M’s, chocolate chips, dried cranberries and dried apricots, and mix by hand for a few seconds until just incorporated (you’ll need some elbow grease!).
Using a medium-size cookie scoop, scoop 12 balls of dough onto the prepared baking sheet. Bake for 10 to 12 minutes, depending on how chewy you want your cookies. I’m a 10 ½-minute kind of cookie baker.
Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Repeat process with the remaining dough. Freeze cookies as needed so you always have some on hand.
Reprinted from Eat What You Want: 125 Recipes for Real Life. Copyright © 2020 by Gaby Dalkin. Photography by Matt Armendariz. Published by Abrams.
