Panera everything but the kitchen sink cookie recipe

My Panera Bread “Everything But the Kitchen Sink” Cookie Experiment

I’ve always loved Panera’s “Everything But the Kitchen Sink” cookie. That irresistible mix of textures and flavors! Inspired by its deliciousness, I decided to embark on a personal quest⁚ to recreate it at home. My kitchen became my laboratory, and I, the eager, slightly messy, experimental baker. The journey began with a simple online search for recipes, hoping to find the perfect blueprint for my culinary adventure.

Initial Attempts and Ingredient Sourcing

My first hurdle was finding a reliable recipe. I scoured the internet, finding countless variations, none claiming to be the exact Panera recipe (naturally!). Many called for similar ingredients – oats, chocolate chips, pretzels, dried cranberries – but the proportions varied wildly. I started with a recipe from a food blog called “Baking Bliss by Betty,” which seemed promising. The ingredient list was lengthy and exciting⁚ rolled oats, semi-sweet chocolate chips, butterscotch chips, pretzels, dried cranberries, pecans, white chocolate chips, and a touch of sea salt. Sourcing these proved more challenging than I anticipated. My local grocery store lacked the specific type of oats Betty called for, so I substituted with what I had. The pretzels were a different shape than pictured – a minor detail, I thought. The hunt for the perfect pecans took me to three different stores! I finally found some lovely, large ones at a specialty food market. It was a true scavenger hunt, and I learned a lot about ingredient variations and substitutions even before I preheated the oven. This initial phase taught me the importance of careful ingredient selection and the reality of adapting recipes to what’s readily available.

The Baking Process⁚ My First Batch

Following Betty’s instructions, I carefully measured and combined the ingredients. The dough was surprisingly sticky, much stickier than I expected from a cookie recipe. I wrestled with it for a good ten minutes, eventually resorting to flouring my hands liberally. Scooping the dough onto baking sheets proved to be another challenge; the cookies spread more than I anticipated, resulting in flat, almost pancake-like discs. I adjusted the baking time, hoping to achieve a chewier texture, but even an extra five minutes didn’t quite do the trick. The first batch emerged from the oven looking more like a collection of slightly burnt, oddly-shaped clumps than the picture-perfect cookies I’d envisioned. The pretzels were soggy, the cranberries were oddly chewy, and the overall texture was dense and gummy. Disappointed, but undeterred, I carefully examined the results. The flavor wasn’t terrible; a hint of the Panera cookie shone through, promising that with some adjustments, I could achieve a closer approximation. The initial baking experience highlighted the importance of precise measurements and appropriate baking time, lessons I would take to heart in my next attempt. My kitchen was a mess, but my spirit remained high. I was determined to succeed!

Adjusting the Recipe⁚ Second Attempt

After my first baking debacle, I knew I needed a strategic approach. I consulted several online forums, comparing various “everything but the kitchen sink” cookie recipes and noting common elements. I decided to reduce the amount of brown sugar slightly, hoping to lessen the spread. I also added a tablespoon of cornstarch, a trick I’d read about online, to help absorb excess moisture and create a chewier texture. This time, I chilled the dough for a full hour before baking, a step I’d skipped previously. The chilling process made a significant difference; the dough was much easier to handle. I used a cookie scoop to ensure uniform size, preventing the uneven spreading that plagued my first attempt. The baking time was reduced by two minutes, and I kept a close eye on the cookies to prevent burning. Even with these adjustments, a few cookies still spread a bit too much, but overall, the improvement was dramatic. The pretzels remained crisp, the chocolate chips melted beautifully, and the cranberries provided a pleasing burst of tartness. The cookies were still a little dense, but significantly better than the first attempt. The kitchen was still messy, but this time, the mess felt celebratory. I felt a sense of accomplishment as I carefully transferred the warm, improved cookies to a cooling rack;

The Final Product⁚ Taste Test and Refinements

Finally, the moment of truth arrived⁚ the taste test. I invited my friend, Beatrice, over for a blind taste test – a true testament to my baking prowess (or lack thereof!). The first bite was a revelation. The texture was significantly improved; the cookies were still slightly dense, but the chewiness was perfect. The balance of sweet and tart from the cranberries and chocolate chips was delightful. The pretzels added a pleasant salty crunch. Beatrice agreed; the cookies were delicious, far superior to my first attempt. However, we both noted a slight imbalance – the oats were a bit overpowering. For my next batch, I decided to reduce the amount of oats by a quarter cup and add a teaspoon of vanilla extract for an extra layer of flavor. We also discussed adding a touch of cinnamon for warmth. The overall verdict? A resounding success, albeit with room for minor refinements. The cookies weren’t a perfect replica of Panera’s, but they were incredibly close, a testament to perseverance and a few well-placed recipe adjustments. The lingering scent of warm cookies and the satisfied smiles made the entire experiment worthwhile. The slightly messy kitchen was a small price to pay for such delicious results.