Loosely based on the seven layer cookie, this cookie combines a toll house base with walnuts, coconut, butterscotch and chocolate chips. My wife used to make these frequently and would bring them to Backroads tour leader activities and parties. My own preferred variation is to substitute pecans for the walnuts, but she prefers walnuts. People could always tell when I made them as they were perfectly round since Dianne insists that the dough shouldn't be rolled
Preheat Oven to 375°F
1 cup butter, softened
2 eggs
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips
1 bag butterscotch chips
1 bag bakers coconut (~12 oz)
1 1/2 cups chopped walnuts (Brian uses pecans)
Drop by spoonful onto ungreased cookie sheets (I rolls these, of course, but it is Di's recipe). Bake 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Ingredients for Di's Kitchen Sink Cookies.
Cream the butter thoroughly.
Add sugar and brown sugar to creamed butter.
Add vanilla extract.
Always mix dry ingredients before adding to dough.
Slowly add flour to creamed butter and sugar mix.
Add butterscotch and chocolate chips, coconut flakes and walnuts.
Keep mixing by hand until well blended, then mix some more.
Roll dough into balls and spread evenly on cookie sheet.
Flatten cookies slightly as all those extras inhibit spreading.
Cookies only spread a little while baking.
Let cool for a minute on the cookie sheet before removing to cooling racks.
These cookies brown more slowly than normal chocolate chip cookies so burning is easier to avoid.
Di's Kitchen Sink Cookies.
