Kitchen sink cookies

These cookies are so-called because you can chuck in any mixture of chocolate, nuts and dried fruit you have in your cupboards.  I used a mixture of Galaxy chocolate (milk and cookie crumble), toasted macadamias and pecans, dried cranberries and natural glace cherries.  You could substitute this for anything else - white chocolate, dark chocolate, crystallised ginger, pistachios, peanuts, hazelnuts, dried apricots, pears, peaches, fudge, mini marshmallows... These are lovely chewy, soft cookies and will disappear quickly!

Ingredients

8oz butter, melted

2oz brown sugar

8oz caster sugar

1 egg

1 egg yolk

2 tbsp milk

2 tsp vanilla extract

10oz plain flour

½ tsp salt

1 tsp baking powder

12oz choice of chocolate, nuts and dried fruit

I used:

• 3oz Galaxy milk chocolate, chopped
• 3oz Galaxy cookie crumble chocolate, chopped
• 1oz toasted macadamias, chopped
• 1oz toasted pecans, chopped
• 1oz dried cranberries
• 3oz natural glace cherries, chopped

Method 

1. Cream the butter and sugars until pale and fluffy.
2. Slowly add the eggs, milk and vanilla extract and beat until well mixed.
3. Sift in the flour, salt and baking powder and beat until a smooth dough is formed.
4. Fold in the chocolate, nuts and fruit
5. Refrigerate for an hour. 
6. Pre-heat the oven to 175°C.
7. Scoop small amounts of the mixture on to a non-stick baking sheet and flatten them slightly with a spoon, leaving space between them to spread (probably about 6 per sheet).
8. Bake for 8-10 mins until pale golden and slightly soft in the middle.
9. Transfer to a wire rack to cool.