Kitchen Sink Cookies

Two things: I keep my mixer way downstairs in the basement. I am very lazy. About 10 years ago, I came across a blog called The Bojon Gourmet. The author worked as a pastry chef and has wonderful recipes. One such recipe has stayed with me for a whole decade. It’s been altered a bit (like reducing the butter and subbing almond extract for vanilla).

The thing that is great about it is that the butter is melted rather than left solid. This means that the mixing of sugar and fat can be accomplished by a spoon. Below you will find my veganized version. The thing that really suits my lazy soul with the vegan version, is that you don’t really need to fuss over how cool the melted butter is. No tempering required.

KITCHEN SINK COOKIES

6 T. melted vegan butter ( Miyoko’s and Trader Joe’s brands seem to be the best)

1 flax egg (1 T. flaxseed meal mixed in a cup with 3 T. water 5 minutes before needed)

1 t. almond extract

3/4 whole wheat flour

1/2 t. baking soda

1.5 c. oats

1 cup add-ins (dried fruit, sun drops, chocolate chips, PB chips, toffee chips, nuts, coconuts, you get it)

Mix up that flax egg because it needs to thicken up. Flax turns into a swell binder, just like its chicken egg counterpart. It takes about 5 minutes to thicken up, give it another fork stir prior to tossing in the mix. Get the butter melting on the stovetop. Keep an eye on it. Give it a few swirls. Remove from heat while you do the following:

Measure out sugar and put in a mixing bowl. Add your butter and mix with the fork you used for the flax egg. Sugar and fat need a chance to get to know one another for a couple minutes of mixing before introducing the other ingredients. Add the flax egg and the almond extract and give a couple stirs.

Add the flour, soda and oats. Fold gently with a wooden spoon. You need to be careful anytime you are making things with flax and/or whole wheat flour. Binders gonna bind and glutens gonna develop. Once it is almost incorporated, add your chosen add-ins and give final stir.

Scoop out with a vegan ice cream scoop (wink) onto parchment-lined pans and gently flatten tops of cookie balls with palm. Bake at 365 degrees until golden brown and slightly puffy ~12 minutes +/-. If you have a convection feature, crank it on for the last minute or so of baking. Once out of the oven they will flatten out again.

Do your own dishes.