Everything but the kitchen sink cookies

    (9)
    1 hour 30 min

    A cookie chock-a-block with all your favourites - chocolate chips, coconut, corn flakes, raisins and oats. You won't miss a thing in this cookie!


    1 person made this

    Ingredients
    Makes: 2 to 3 dozen cookies

    • 250g plain flour
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 220g coconut oil
    • 220g soft brown sugar
    • 200g caster sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 80g rolled oats
    • 30g crushed corn flakes
    • 170g chocolate chips
    • 35g desiccated coconut
    • 80g raisins

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease two baking trays.
    2. Mix flour, cocoa powder, baking powder and bicarb together in a bowl.
    3. Beat coconut oil, brown sugar and caster sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix in the flour mixture until just blended. Fold in the oats, corn flakes, chocolate chips, coconut and raisins.
    4. Drop rounded tablespoonfuls of the cookie dough onto the prepared baking trays.
    5. Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the trays for 10 minutes before removing to cool completely on a wire rack.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (6)

    by
    1

    Made these cookies with my granddaughter after school today and we both loved them! I didn't have cornflakes or raisins, so just omitted them. We cut both the brown sugar and white sugar in half and the cookies were plenty sweet enough.  -  13 Jan 2015  (Review from Allrecipes US | Canada)

    by
    1

    These were super easy and good. I have never baked with coconut oil before--a not a big baker--and the taste was really nice. They made the house smell divine. The only thing I wasn't sure of was when I creamed the coconut oil and the sugar, some of the coconut oil was globby. Just here and there; mixed it for a long time but finally just gave up with some globs here and there. It didn't seem to affect the cookie. I also used an all purpose gluten free flour and with the strong sweet flavors of the cookie, the weird after taste in GF flour was completely gone. Thanks for a nice easy recipe to satisfy my sweet craving.  -  25 Oct 2013  (Review from Allrecipes US | Canada)

    by
    0

    I didn't have enough coconut oil, so added olive oil to finish out a cup. Omitted the corn flakes, as I didn't have any. Instead of white sugar, I used Splenda, which I use instead of white sugar. Used butterscotch and peanut butter chips, had no chocolate chips (bad, as I'm a chocolate fiend). Found the the batter very thick, hard on beater, so tried by spatula, but scooped with cookie scoop. They were too dry to stay together, but cooked anyway. They were same colour, and tasty, but looked nasty, as they wouldn't stay together. If I makes these again, I am going to put them in mini cupcake pans.  -  14 May 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate