The Ultimate Everything-But-The-Kitchen-Sink Cookie You’ll Crave
Alright, friends, if you’re the type who loves a cookie packed with every bit of goodness you can throw in, Kitchen Sink Cookies are your new best friend. Imagine biting into a chewy, soft cookie loaded with chocolate chips, nuts, candies, oats, and maybe a surprise or two—basically a little bit of everything delicious in one glorious bite. Trust me, these cookies are pure comfort wrapped in sweet, gooey magic. This one’s a total crowd-pleaser and perfect for whenever you need a little cookie joy in your life.
Why You’ll Love Kitchen Sink Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether it’s baking with the kids, taking treats to a potluck, or just sneaking a sweet bite after a long day, here’s why these cookies shine:
Versatile: Use whatever mix-ins you have—no cookie cutter rules here.
Budget-Friendly: A great way to use up pantry odds and ends.
Quick and Easy: Simple steps that yield big, chewy cookies every time.
Customizable: Swap mix-ins to match your cravings or what’s on hand.
Crowd-Pleasing: Everyone loves a cookie that’s packed with surprises.
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Ingredients in Kitchen Sink Cookies
Here’s the magic lineup—think of it as your cookie canvas:
All-Purpose Flour and Oats
The base for structure and chew.
Brown Sugar and Granulated Sugar
For that perfect balance of sweetness and moisture.
Butter and Eggs
Add richness and help everything stick together.
Vanilla Extract
Brings warmth and depth.
Baking Soda and Salt
The trusty duo that gives you the perfect rise and flavor balance.
Chocolate Chips and Candy Pieces
Melty, sweet, and fun surprises in every bite.
Nuts and Dried Fruit (Optional)
For crunch and bursts of tartness or sweetness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to fill your kitchen with cookie magic? Let’s go:
Preheat and Prep
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Wet Ingredients
In a large bowl, cream softened butter with brown and granulated sugars until fluffy. Beat in eggs and vanilla extract.
Combine Dry Ingredients
In a separate bowl, whisk together flour, oats, baking soda, and salt.
Bring It All Together
Gradually add dry ingredients to wet, mixing just until combined. Fold in chocolate chips, candy, nuts, and dried fruit.
Scoop and Bake
Drop generous spoonfuls onto prepared sheets, spacing evenly. Bake 10-12 minutes or until edges are golden but centers still soft.
Cool and Enjoy
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
How to Serve Kitchen Sink Cookies
With a Glass of Milk: Classic combo that never fails.
Dessert Platter: Add alongside brownies and bars for a sweet spread.
Gift Idea: Wrap them up for a thoughtful homemade treat.
Snack Time: Perfect for afternoon pick-me-ups or lunchbox surprises.
Additional Tips
Mix It Up: Feel free to get creative with your mix-ins—pretzels, white chocolate, toffee bits, and more.
Don’t Overbake: Keep the centers soft by removing cookies when edges turn golden.
Storage: Store in an airtight container for up to a week.
Freeze Dough: Portion and freeze dough balls to bake fresh cookies anytime.
Add a Pinch of Cinnamon: For an extra cozy twist.
FAQ Section
Q1: Can I make these gluten-free?
A1: Yes! Use gluten-free flour and oats.
Q2: What if I don’t have oats?
A2: No worries—just skip or replace with extra flour.
Q3: Can I substitute butter for oil?
A3: Butter gives the best texture, but you can use oil for a softer cookie.
Q4: How do I get chewy cookies?
A4: Use brown sugar and don’t overbake.
Q5: Can I add peanut butter?
A5: Absolutely—swap some butter for peanut butter for a nutty flavor.
Q6: What’s the best way to store these cookies?
A6: Airtight container at room temperature keeps them fresh.
Q7: Can I double the recipe?
A7: Yes! Just use a larger bowl and bake in batches.
Q8: Can I add shredded coconut?
A8: Yes, it adds great texture and flavor.
Q9: How do I freeze baked cookies?
A9: Freeze cooled cookies in an airtight container or freezer bag.
Q10: Can I use white chocolate chips?
A10: Definitely—mix and match your favorites.
Conclusion
Kitchen Sink Cookies are the ultimate feel-good treat—loaded with all your favorite goodies, easy to make, and impossible to resist. Whether you’re baking for a crowd or indulging in a solo sweet moment, these cookies bring joy in every bite. So gather your mix-ins, preheat that oven, and get ready for a cookie adventure like no other!
Print
Kitchen Sink Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy and chunky cookies packed with a variety of mix-ins like chocolate chips, nuts, and dried fruit — perfect for using up whatever you have on hand.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut (optional)
- 1/2 cup crushed pretzels or potato chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in chocolate chips, nuts, dried fruit, coconut, and pretzels (if using).
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Feel free to customize the mix-ins based on what you have available.
- For chewier cookies, slightly underbake and let them cool on the sheet.
- Store cookies in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg