The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Everything But The Kitchen Sink

Blaise Doubman

There for awhile the big trend was “everything but the kitchen sink” recipes which I never really understood. I got that that particular recipe was chopped full of anything and everything that you may walk into your kitchen and find but just the title sort of turned me off. That was, until I was trying to find a title for the recipe I am sharing today with everyone and it really is the only thing acceptable. I thought about naming these my “Cranberry Chocolate White Potato Chip Craisin PrezelCookies”. What a mouthful! So I decided that perhaps whoever coined the whole everything but the kitchen sink term maybe was really onto something. So, here I am using the phrase I literally told myself I would never use but here we are and I am human, I have a right to change my mind, right?

I really think you will enjoy these cookies! They are a combination of sweet, salty, crisp, soft, savory and chewy. You can experiment with whatever flavors you want but I would really recommend to try this recipe the way it is written first before you decide what you think you may want to replace a certain flavor with. A couple of cookbook photography secrets here, if you want the cookies to look “cracked” on top, substitute one of the sticks of butter with ½ cup solid vegetable shortening. Another secret, if you want the chocolate chunks to really photograph well, as well as look nice, place a few chunks on top of each dough ball before baking. They will look professional that way. Usually I try and make it a habit to do that with my chocolate chip cookies but you know, as long as they taste good, I do not care how their appearance is. Ha! Enjoy these cookies!

Everything But The Kitchen Sink Cookies

2 sticks unsalted butter, soft

¾ cup light brown sugar, packed

½ cup white granulated sugar

1 large egg

2 teaspoons pure vanilla extract

1 teaspoon baking soda

½ teaspoon salt

2 ¼ cups white all-purpose flour

¾ cup crushed wavy potato chips

¾ cup white chocolate chips

¾ cup semi-sweet chocolate chunks 

½ cup craisins

½ cup crushed pretzels

Start by preheating your oven to 350 degrees and line severallarge baking sheets with parchment paper.

In a large bowl combine the softened unsalted butter with the packed light brown sugar and white granulated sugar until light and fluffy.

Beat in the large egg, pure vanilla extract, baking soda and salt.

Add in the white all-purpose flour and combine.

Add in the crushed wavy potato chips, white chocolate chips, semi-sweet chocolate chunks, craisins and crushed pretzels.

Place golf ball size balls of dough onto the prepared baking sheets.

Bake, in preheated oven, for 17 minutes.

Remove and allow to cool slightly before enjoying.

Ask and Answer: I have been getting questions about homemade ramen. I have never made homemade ramen before but have been to some fabulous ramen restaurants. If you have a recipe you would like to share for your own homemade ramen, please write to me.