Kitchen Sink Cookies
If you're craving a cookie packed with flavor, texture, and pure comfort, this Kitchen Sink Cookies recipe is the answer. These chewy delights are loaded with chocolate chips, oats, nuts, dried fruit, and even crunchy surprises like pretzels or potato chips. They’re the perfect solution for cleaning out your pantry—and your cookie cravings.
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 & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the Butter & Sugars: In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy.
- Add Eggs & Vanilla: Add the eggs one at a time, beating after each addition. Stir in the vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix & Fold: Gradually add dry ingredients to the wet mixture. Stir just until combined. Fold in chocolate chips, nuts, dried fruit, coconut, and pretzels if using.
- Scoop & Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes until the edges are golden but the centers remain soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t Overbake: Pull cookies when the edges are golden and centers still look slightly underdone—they’ll firm up as they cool.
- Creative Mix-ins: Try butterscotch chips, white chocolate, toffee bits, M&Ms, or chopped candy bars.
- Add Cinnamon: A pinch adds a warm, cozy note.