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! 

