Ever heard of Kitchen Sink Cookies? These delightful treats are a true testament to creativity in baking! Imagine a cookie that brings together all your favorite flavors and textures, resulting in a cookie that’s crispy on the outside and chewy on the inside. It’s the perfect way to use up those leftover bits and bobs from your pantry, making it a fun and delicious project.
With Kitchen Sink Cookies, you can literally toss in whatever you have on hand — chocolate chips, nuts, pretzels, or dried fruit. Each bite is a surprise, which is why they’re loved by both kids and adults alike.
These cookies are not just a recipe; they’re an invitation to play in the kitchen. So gather your ingredients and let your imagination run wild!
The All-Inclusive Kitchen Sink Cookies
These Kitchen Sink Cookies are a sweet medley of flavors, combining the richness of chocolate, the crunch of nuts, and the chewiness of oats. Each cookie offers a satisfying bite that’s both sweet and slightly salty, creating a perfect balance that will have everyone reaching for more.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 cup chocolate chips (milk or dark)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup crushed pretzels
- 1/2 cup dried cranberries or raisins (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in Add-ins: Stir in the oats, chocolate chips, nuts, pretzels, and dried fruit (if using) until evenly distributed.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown. The centers will look a little soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Nutrition Information
- Servings: 24 cookies
- Calories: 160kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 20g
