It’s finally winter in San Diego! It’s rainy, cool, and we even had an awesome thunderstorm this afternoon. Cooler weather means that I can turn on the oven and get cooking!

I made these cookies for the first time last weekend for a Cast Party. They were so well-received (read, I think only 3 came home, out of the 3 dozen I made) that I knew I had to make them again.

So why Kitchen Sink Chip? You can use whatever kind of chips or candy you’ve got. Everything but the Kitchen Sink. The first time I used peanut butter chips, butterscotch chips, and M&M’s.  This time, I used butterscotch chips, semi-sweet chocolate chips, and M&M’s to accommodate a friends peanut allergy. Additionally, you could use white chocolate chips, dark chocolate chips, milk chocolate, speciality holiday chips, M&M’s (of any variety), or any yummy candy- I got Andes Mints pieces to put in my next batch. Whatever sounds good to you.

Ingredients:

• 4C. AP Flour
• 2t. Baking Soda
• 1t. Salt (I use pink salt)
• 4 eggs
• 2C. softened butter or shortening or coconut oil (or some combination of two or more- I use half butter and half shortening)
• 1C. white sugar
• 1C. brown sugar, packed
• 2T. Vanilla
• 1.5C Chocolate Chips (or whatever kind you like)
• 1.5C. Butterscotch Chips (or whatever kind you like)
• 3 oz box M&M’s- movie theatre sized box (or whatever kind of candy you like)

Directions:

1. In a medium bowl combine flour, soda, and salt. Set aside.
2. In a large mixing bowl, cream butter and sugars.
3. Add eggs, one at a time.
4. Add vanilla.
5. Using mixer on low, slowly add dry mixture to wet mixture.
6. Once two mixtures are completely combined, add chips/candy one variety at a time and mix well.
7. Drop spoonfuls of dough on greased cookie sheets or cookie sheets lined with silicone baking pads.
8. Cook in a 350 degree oven. You can adjust the size and baking time, depending on the size cookie you want. I used rounded tablespoons and it took about 12-15 minutes in a 350 degree oven.  If you make them smaller, adjust cooking down to 8-10 minutes.

Tablespoons: 2 dozen large cookies

Teaspoons: 4 dozen smaller cookies.

These cookies are dead simple to make. You can make adjustments as needed: 1 for 1 gluten free flour for AP flour, Sola or Splenda for white sugar. I like that these cookies are not overly sweet. They use approximately 1/2 cup less white and brown sugar than other cookie recipes. I think that and the salt help the flavors of the chips/candy pop.