DECEMBER 12 • 2024 | 55
J
N

ARTS&LIFE
WEEKLY RECIPE

Create a new family tradition with
your favorite fl
avors.

KITCHEN SINK COOKIES
Ingredients
1½ cups all-purpose flour
1½ cups bread flour

1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla extract

G

rab all your favorite sweet and salty treats and get
ready to take this cookie dough to the next level! Let
your imagination run wild — use whatever your fam-
ily loves to craft a one-of-a-kind, crowd-pleasing recipe that
will become a treasured tradition for years to come.

Pam Turkin

½ cup granulated sugar
¾ cup brown sugar
2 sticks cold butter (cut into cubes)
2 large eggs
½ cup milk chocolate (chopped into small
pieces)
⅓ cup semi-sweet chocolate chips
1 cup pretzels (chopped)
1 cup potato chips (chopped)
¼ cup mini M&Ms

Instructions
Preheat your oven to 350°F. Note:
All ovens vary slightly, so adjust tem-
perature, if needed.
In a medium bowl, combine the
bread flour, all-purpose flour, salt, bak-
ing powder and baking soda. Use a
fork or whisk to mix well. Set aside.
Take cold butter out of the fridge
and cut into 10-12 small cubes. Using
a mixer on low (paddle attachment,
if available) or your hands, blend the
butter until smooth.
Add granulated sugar to the but-
ter and mix until fully combined.
Then, add the brown sugar, mixing
thoroughly. Use a spatula or knife to
scrape the sides and bottom of the

bowl as needed.
Whisk the eggs and vanilla in a
separate bowl. Gradually add this
mixture to the butter and sugar mix-
ture, mixing on low until fully incorpo-
rated. Scrape the bowl as needed.
Slowly add the dry ingredients to
the wet mixture, mixing a little at a
time until fully incorporated.
Gently fold in the chopped milk
chocolate, semi-sweet chocolate
chips, pretzels, potato chips and mini
M&Ms. Mix until evenly distributed.
Cover the bowl and chill the dough
for at least 1 hour or overnight.
Line a baking sheet with parchment
paper. Scoop dough into ping-pong-
sized balls and place them on the
baking sheet, leaving about 3 inches
between each ball.
Bake cookies for 20-22 minutes,
checking at the 18-minute mark for
doneness. Cookies should be golden
brown.
Remove cookies from the oven and
let sit on the baking sheet for 5 min-
utes. Transfer to a cooling rack and
let cool for 20 minutes — if you can
wait!