I have never been good at throwing stuff together for baking. I have always followed recipes exactly and then played around with them to perfect them, but I never make up my own recipes. I have always been jealous of those that can do this. I started baking after school in elementary school using my mother’s recipe box so perhaps I feel a sort of nostalgia for following recipes to the letter. Perhaps it is the chemist in me seeking perfection and knowing that many baked goods require precise measurements and timings. Whatever the reason, I do wish to surpass it at times. So this last Sunday I decided to go for it.

Since I have been making cookies of late, I decided to make a “junk in the trunk” or “monster” or “garbage” type cookie (choose your naming preference). I looked in my pantry of goodies and started grabbing. I know enough of the science behind baking (there is my nerdiness coming out) to know what proportions need to be used and how long and at what temperature items need to be baked at.

I ended up with something spectacular. It is sweet and salty, but mainly sweet because that is what I want in my cookies. It also has a great cookie flavor, if that makes any sense, in addition to all the junk that it is in. So although I do not know how much I will be inventing in the future, I consider this a solid start.

Random Cookie Recipe

1 3/4 C all-purpose flour

3/4 tsp baking soda

1/2 C (1 stick) unsalted butter, room temperature

1/2 C packed brown sugar

1/2 C granulated sugar

3/4 tsp salt

1 egg

1 tsp vanilla

2/3 C chocolate chips (or bittersweet chocolate chopped, if you have it)

1/3 C white chocolate chips

1/3 C chocolate candy (I used cadbury mini eggs)

1/3 C roasted, salted peanuts

1/3 C coconut

1/3 C dried cranberries

In a large bowl beat the butter until smooth. Add both sugars and the salt and beat until combined, scraping down the sides of the bowl as needed.

Add the egg and vanilla and beat until just combined. Add the flour and the baking soda and beat until just combined, scraping the bowl as needed.

Add everything else and stir until combined. You may have to use your hands in a meatloaf style fashion of mixing to get it all incorporated. There is a lot going on with this cookie, do not panic.

Shape the dough into 3tbsp balls and place them on a baking sheet lined with parchment paper about 2in apart. Cover with plastic and chill for 1hr (no more than 24 hours).

Remove the plastic and place in the middle of the oven preheated to 350F. Use your hand or a cup and flatten each cookie slightly (to be approximately 1cm high).

Bake the cookies for about 12 minutes or until light golden brown*. Transfer immediately to wire racks and let cool (at least slightly) before consuming.

*Please note that these cookies set rapidly. They will be a light golden brown but may still be soft to the touch when removing from the oven. Upon transfer to the wire racks you will see them set almost instantly.