I love Sunday dinners.  I love Sunday dinners in all forms: going out to eat, take out or cooking at home.  Mostly because everyone knows we are going to spend “Sunday Dinner” together, the four of us.  We are going to talk and not rush through eating.  It’s a special time.  I also really like to have a dessert on Sunday nights.

I’m a cake girl through and through.  No matter the season, cake is an excellent dessert.  But in summer, we do eat a lot of ice cream:  mini cones from Trader Joe’s, dreamsicles, tubs of Blue Bell ice cream, etc.  Maybe a crostata in summer because of all the amazing fruit available.  Cookies are not high on my list.  However, I came across an @Food52 post on instagram that intrigued me.  I clicked on the link, read the story and made the cookies this past Sunday night.  Addictive!  I can’t get enough of them!

Click Here to get the cookie recipe from @Food52.  Do yourself a favor and read the cute story.  Or, here are the Cliff’s Notes version- woman is a teacher who gets TONS of snacks as gifts from her students.  What to do with so many snacks?  Turn them into cookies.

I would call these Kitchen Sink Cookies myself.  You can throw anything in there.  Here are the ingredients they published:

Ingredients

• 1 ¹/₂ cups unbleached all purpose flour
• 1 teaspoon baking powder
• ¹/₂ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 ³/₄ sticks (7 ounces) unsalted butter, room temperature
• 1 cup granulated sugar
• ¹/₂ cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup granola (or other cereal)
• 1/2 cup crushed salted pretzel pieces (or other salty snack food)
• 1 cup semi-sweet chocolate chips, chopped chocolate candies, or a small bar of good dark chocolate, chopped into chunks
• ¹/₂ cup chopped pecans or other nuts, optional
• (If you don’t use nuts, you may want to add more cereal, snacks or chocolate to compensate.)
• You may want to add a little cinnamon, allspice, cardamom, or whatever you fancy. We didn’t because we wanted the taste of the granola to come through.

And I love the tip of adding spices… or not.  I had store bought granola at home, a honey and oat granola.  I also buy a cinnamon raisin granola.  I can’t wait to make these cookies with the cinnamon/raisin as well as my own homemade granola which has dried cherries and coconut (page 18 in your cookbook; it’s an unsung hero, trust me on this).  I think the fruit will be a delicious addition and I have been in a big cinnamon mood lately.  Can’t get enough cinnamon for some reason.

Do not disregard the instruction to chill the cookie dough.  Plan ahead, freeze/chill the dough as instructed.  They spread and this will help them keep their shape some.

More praise for these cookies (praise I never thought would come out of my mouth) is that they are deliciously crispy the next day.  Generally, I like a soft cookie.  A medium-rare cookie, if you will.  But these were crunchy heaven.  These cookies defy everything I thought I wanted in a dessert.  I love them.  Give them a try and let me know what you think!