The older my kids get, the more they notice things. Here’s just a few things that have been asked of me of late:
“Why do I have to eat my vegetables before I can have dessert if Daddy doesn’t have to?”
“Mommy, go faster! You need to go faster than the speed lemon!” (limit is the word I think is meant here, but it’s too cute for me to correct)
“Are there dinosaurs in heaven? I’d really like to ride one.”
“Where do birds poop?”
“Can I take classes to be a better ninja?”
Now that summer is here, I feel a little less stressed. I am not racing out the door to get the kids to school on time, frantically yelling, “Hurry, hurry! You’re going to be tardy!” (Which I have found every time I say that, in the hopes it motivates the kids to move faster, it inevitably causes Matthew to break down and cry. So I have learned to say, “Let’s see who can be the fastest to the car!” in the calmest voice I can muster.) Nor am I feeling the urge to fill the calendar with play dates and activities. Just letting the kids play in the yard, dig in the dirt, and ride their bikes in the cul-de-sac is enough for me.
I made these cookies a few months back when I had a lot of random ingredients in the pantry. The beauty of these cookies is that you can substitute many of the “add-ins” with whatever you have in your pantry. And it certainly feels good to do a little spring cleaning and enjoy the fruits of your labor. Enjoy! xoxo
Kitchen Sink Cookies
1 ½ c walnut halves
2 sticks unsalted butter, room temperature
1 c packed brown sugar
1 c sugar
2 large eggs, room temperature
3 t pure vanilla extract
2 c flour
3 t baking soda
1 t salt
2 c rice krispies
1 c shredded coconut (sweetened or unsweetened)
2 c old-fashioned rolled oats
1 c chocoate chips
½ c white chocolate chips
Preheat oven to 350 degrees. On a large baking sheet, toast the walnut halves for 6-9 minutes. Let cool.
While the walnuts are toasting, using an electric mixer, beat the butter and sugars until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs, one at a time, making sure it’s fully incorporated before adding the second. Beat in the vanilla. Slowly mix in the flour, baking soda, and salt. Once there are no more traces of flour, beat until the mixture forms a soft ball.
In a separate large bowl, mix the cooled walnuts, rice krispies, shredded coconut, oats, and chips. Using a large wooden spoon, mix the dry ingredients into the soft dough ball, making sure all the ingredients are mixed in well. (This takes patience and a bit of muscle strength, but it’s so worth it!)
Line a cookie sheet with parchment paper. Scoop the dough onto the cookie sheet using a 2-inch ice cream scoop (or a ¼ c measuring cup), having 9 cookies per sheet. Gently press down slightly on each ball before placing in the oven. Bake for 12-15 minutes, or until edges are slightly golden. Transfer to a wire rack to cool completely.