I consider myself to be quite the cookie-monster, and one of my favorite approaches when it comes to baking is to creatively incorporate ingredients I happen to have on-hand. This particular recipe has been a family favorite for many years, and the cookies it yields were always a welcome treat with a cold glass of milk after school. The dry cereal utilized can be varied by preference, as well as the choice of nut and type of chocolate used.
"Everything But The Kitchen Sink" Cookies
1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. salt
1 t. ground cinnamon
1-3/4 sticks unsalted butter, softened
1 c. granulated sugar
1/2 c. light brown sugar
1 large egg, beaten
1-1/2 t. vanilla extract
1 c. dry cereal*
1/2 c. crushed stick pretzels
1-1/2 c. semi-sweet chocolate morsels
1/2 c. toasted walnut pieces
Place first five dry ingredients in mixing bowl and whisk to combine. In separate bowl beat butter and sugars until light and fluffy; then add egg and vanilla and beat additional minute. Combine dry ingredients with sugar mixture and mix until well blended. Add in remaining ingredients and stir to evenly distribute mix-ins. Chill dough for one hour before rolling into ping pong-sized balls and placing on parchment lined baking sheets. Place in preheated 350 degree oven and bake for 18 mins. or until golden brown and tops of cookies are set. Cool for 5 mins. on parchment paper before removing to rack. Makes 24-36 cookies (depending on size).
*I use Whole Foods 365 "Honey Flakes and Oat Clusters."