Kitchen Sink Cookies

I'm calling these "Kitchen Sink" cookies because they have pretty much everything BUT the kitchen sink in them! These should satisfy everybody's cookie preference, except maybe peanut butter, although it would be interesting to add that as well. I think this recipe would be fairly flexible as some of the ingredients can be either substituted or removed entirely, depending on your preference or what you have in your baking cupboard. They turn out soft and chewy.

• Ready In: 1 hr 30 mins
• Yields: 60 cookies

Ingredients

• 1  cup butter
• 3⁄4 cup white sugar
• 3⁄4 cup brown sugar
• 1  teaspoon vanilla
• 2  eggs
• 1  cup white flour
• 1  cup whole wheat flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄3 cup  wheat bran
• 1⁄2 cup coconut
• 1  cup oatmeal
• 1  cup  Rice Krispies
• 1⁄2 cup raisins
• 1⁄2 cup dried cranberries
• 1  cup chocolate chips
• 3⁄4 cup sunflower seeds
• 1⁄3 cup sesame seeds
• 1⁄3 cup flax seed

Directions

1. In a large bowl, cream together butter and sugars. Add vanilla and eggs and mix well.
2. Blend in flours and baking powder and soda.
3. Mix in all remaining ingredients.
4. Roll cookie dough into 1" balls and place on non-stick or parchment-covered cookie sheets. Flatten each with a fork.
5. Bake at 350 degrees for 10 to 14 minutes, depending on your "doneness" preference. I cooked mine for 12 minutes with my oven rack slightly above centre and they turned out perfectly golden brown!
6. Suggested substitutions: Finely chopped nuts for the flax seeds. Any chopped dried fruit for either the raisins or the cranberries, or both. The sunflower and sesame seeds would give a slightly different flavour if lightly roasted first, rather than raw. Wheat germ can be substituted for the wheat bran.