So, why is the first recipe not a cupcake recipe? Well, I decided to share this one first because it’s a wonderful tasting cookie.  It’s very easy to make, yet very “dolicious”!  You kind of get a little bit of everything good in one cookie.

This recipe is my own twist of  Martha Stewart’s Kitchen Sink Cookies featured in her Everyday Baking TV program.  I added dates, raisins, and dried cranberries which I think really enhanced the flavor of the cookies. You can pretty much substitute it with any other kind of dried fruit you have in your pantry. I think next time I’d try it too with dried mango and apricots. Also, my version are much thicker than Martha’s, such that the same amount of ingredients only yielded a dozen and a half (Martha’s recipe says it can make up to 4 dozens). The photo on the left are the ones I made and the other ones are Martha’s.

Now for the recipe:

Makes 1 1/2 dozens

* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup sugar
* 1/2 cup firmly packed light-brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups old-fashioned rolled oats
* 2 cups semisweet chocolate chips
* 1 cup dried cranberry (I used Craisins brand)
* 1 cup raisins
* 1 cup dried dates

Directions

1. Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
2. In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, dates, cranberries, raisins, and walnuts, and stir until well blended.
4. Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

Let me know what combination  you created and how it works out.  Enjoy!