Everything and the Kitchen Sink Cookies

Sometimes, I just really need to cook. It's a craving.

And sometimes, there are no eggs in our apartment.

And when these two events coincide, bad things happen. Like these cookies. I just kept throwing things in until the dough tasted good. 

The end result? Banana-pecan-apricot-spiced-chocolate-chip-cookies. 

Kitchen Sink Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas
• 2 cups chocolate chips
• 1 cup chopped pecans
• 1/2 cup finely chopped dried apricots
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg

Blend butter, sugars, bananas, and vanilla together. In a separate bowl, combine dry ingredients (except for chocolate chips, pecans, and apricots). Add dry ingredients incrementally to the wet mixture. Once blended, add the good stuff. Bake at 350F for 10 minutes.