Soft-Baked Kitchen Sink Cookies

By srumbel

These huge soft-baked cookies are loaded with literally everything but the kitchen sink! You'll fall in love with them at first bite.
from dessertnowdinnerlater.com

Ingredients

• 1 cup unsweetened shredded coconut
• 1 cup chopped walnuts
• 1 cup butter, softened
• 1 cup coconut sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 cups quick-cooking oats
• 1 cup raisins
• 1 cup semi-sweet chocolate chips

Preparation

Step 1

Spread coconut and walnuts on a baking sheet lined with parchment paper. Toast at 350 degrees Fahrenheit for 5 to 8 minutes or until golden-brown. (do not burn) Set aside.
In a stand mixer fitted with a paddle attachment, beat butter and sugar until creamy. Mix in eggs and vanilla.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, oats, and toasted coconut/walnut mixture. Add dry mixture to liquid mixture. Mix on medium speed until a dough forms. Mix in raisins and chocolate chips.
Shape dough into 2-inch balls and place on parchment paper-lined baking sheets. Flatten dough balls slightly.
Bake cookies at 350 degrees Fahrenheit for 9 minutes or until just golden (cookies will appear very soft in the middle--this is ok). Cool cookies on baking sheet 5 minutes then transfer to a wire cooling rack.
Notes
Store cookies in an airtight container at room temperature up to 5 days.

Yield: 2 dozen cookies