Kitchen Sink Jumbles

From the kitchen of One Perfect Bite...I am as Rapunzel, but I've been imprisoned by an ice storm rather than a wicked witch or magic spell. The Silver Fox, God bless him, cleared the impressive length and breadth of our driveway, only to find a felled tree at the shared entrance to the road below. The owner of said tree did not share our zeal to remove storm debris and so we sit waiting for him to get his backfield in motion and move the darned thing out of the way. Until the tree is gone I, and by extension the blog, am completely dependent on the contents of my pantry for meals, ideas and photos.  Hence tonight's feature is for a  saucer-sized  cookie, that I call a Kitchen Sink Jumble. As you've probably guessed, they contain everything but  scouring pads, so their name is well-deserved. If you enjoy really sweet treats, you will enjoy this cookie. The jumbles are easy to make and they are good keepers, so if you have bits and bobs of ingredients left from your Christmas baking, this is a great way to use them up. Here is a base recipe that will get you started.  


Kitchen Sink Jumbles ...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
3/4 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1-1/2 cups unbleached all-purpose flour
1/4 cup cake flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking)
1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
1/2 cup white chocolate chips

Directions:
1) Position two racks near center of oven and heat oven to 325 degrees F. Line three baking sheets with parchment.
2) In bowl of a stand mixer fitted with paddle attachment, beat butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape bowl. Add egg, corn syrup, and vanilla and beat for 1 minute on medium speed. Mix in half of all-purpose flour on low speed until thoroughly combined, about 30 seconds to 1 minute. Scrape bowl. Briefly mix in remaining half of all-purpose flour. Sprinkle cake flour, baking soda, and salt into bowl and beat on low speed until well blended, about 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.
3) Using your fingertips, shape 2-oz. pieces of dough (about a scant 1/4 cup) into 2-inch-diameter disks that are 1/2 inch thick. Space them at least 2 inches apart on parchment-lined sheets. Bake until cookies’ edges and bottoms are golden and the centers feel dry on the surface but still soft inside, about 15 to 16 minutes. When baking two pans of cookies at once, switch position of pans after 8 minutes for even browning. Let cookies cool on baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer. Yield: 15 to 18 cookies.

                    

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