So let me just tell you a quick little story. I had all these grand plans this past week to make something really special for my dad that I could post on my blog in honor of fathers day. I’m talking grand plans here people. Like I was going to make the most decadent BBQ Baby Back Ribs in this ultra delicious BBQ sauce that I have been keeping a secret since culinary school. They were going to be insane. Delicious. And my dad would have loved them.
And then my grand plans got ruined by this little thing called life. There was a small little car accident this week, and then there was endless hours of work… which I LOVED… and all these other things came up and to make a long story short, well, I never quite got around to the ribs. But, my dad is the best dad ever and I am sure he totally understands… I mean what are parents for right?! Plus those things are messy… food styling them is tough… I’ve tried!!
So in honor of Fathers Day and to say thanks to my dad for being the best dad ever, and always being there for me, and talking to me whenever I call and I’m just bored because I am driving home, and for having the best sense of humor in the whole wide world, and for always having a big bag of cookies in the fridge when I come home for the weekend, and for offering me his never ending words of wisdom when I need help, and for planning a kick ass African Safari that he is one day planning on taking us all on (hint hint Dad!!) I am sharing his “Everything But the Kitchen Sink Cookies” because my dad is a cookie making machine and I love him!
Happy Fathers Day!!
- 1 cup date paste
- 1/4 cup plain non fat yogurt
- 2 cups sugar
- 2 cups brown sugar
- 4 eggs
- 2 tsp vanilla
- 4 cups flour
- 5 cups pulverized oatmeal
- 2 tsp baking soda
- 2 tsp baking powder
- handful of chocolate chips
- handful of butterscotch chips
- handful of m&m's
- handful of dried cranberries
- Cream the date paste, yogurt and sugars in your food mixer. Add the eggs one at a time followed by the vanilla. In Then add the flour, oatmeal, baking soda and baking powder and mix until everything has been incorporated. Next, add in the chocolate chips, butterscotch, m&ms, and cranberries. (I never measure these when adding – just eyeball them and make sure that you add enough to have something delicious in every bite.)
- Cover and refrigerate dough for at least 2 hours, and up to 24 hours.
- Line a cookie sheet with parchment paper and scoop 1 inch cookie balls onto the sheet.
- Bake at 375 degrees in the oven for 7-10 minutes.