Fabulously Sweet

A Dash of This & A Pinch of That

Happy Martin Luther King Day! And it was a ‘happy’ day for me, I got to bake all day. Yay! It’s been a couple weeks since I’ve baked anything and today I decided to go crazy. First I made home-made whipped cream. I honestly kind of had to; the heavy cream I had was about to expire in a couple days, so what better than to use it for a light and fluffy whipped cream. You can eat it plain, put in hot chocolate, I even put a dollup in my morning coffee. My next baking activity was a cake for a Birthday tomorrow; a wonderfully decadent Coconut Cake (click here for the recipe).

Once that was done, I had to keep my up my baking speed. I found this recipe awhile back and how yummy does this sound; chocolate chips, peanut butter chips, coconut, walnuts and oatmeal, all rolled into one ‘fabulously sweet’ cookie!

The name doesn’t do it justice and to be honest…it’s such an amazing blend of flavors and textures.

I do have to say, next time I will add about a 1/2 cup more of peanut butter chips and a little less chocolate chips. They seemed to overpower a few of the other ingredients. I also think I’ll try pecans instead of walnuts. And I would take suggestions from anyone that has made a fabulous version of this cookie. There seems to be endless possibilities.

Have a ‘Fabulously Sweet’ day!

Kitchen Sink Cookies


  • 2 cups un-bleached flour
  • 1 1/2 cups light brown sugar, packed
  • 3/4 cup granulated sugar
  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 2 large eggs
  • 2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 2  cups quick-cooking or old fashioned oats
  • 1 cup dark chocolate chips
  • 1 cup peanut butter chips
  • 1 cup walnuts (or any nut of your choice)
  • 1 cup sweetened coconut


  1. Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper or lightly grease; I like to use Pam cooking spray.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugars and butter.  Beat on medium-high speed until well blended.  Mix in the eggs one at a time, scraping down the bowl as needed.  Blend in the flour, baking soda, vanilla, and salt.  With the mixer on low speed, mix in the oats until just incorporated.  Fold in the chocolate chips, peanut butter chips, walnuts and coconut.
  3. Drop heaping tablespoons of dough onto the prepared baking sheets, leaving a couple of inches between each dough ball.  Bake 10-12 minutes, until light golden and just set, being careful not to overbake.  Let cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely.  Store in an airtight container.

Yields 4-5 dozen cookies.

Miss Sweet On January - 7 - 2012

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