Kitchen Sink Cookies are the best of all the cookie worlds! They have a lovely light caramelized flavor to them and are full of all my favorite mix-ins!
Recipe by Lindsay Conchar on February 12, 2018
Prep time: PT30M
Cook time: PT12M
Total time: PT22M
Rating
4.4 stars ( reviews)
Keywords
kitchen sink cookies, kitchen sink cookies recipe, everything but kitchen sink cookies
Ingredients
1 cup (224g) unsalted butter, room temperature
3/4 cup (108g) loosely packed light brown sugar
1/2 cup (104g) sugar
1 egg
2 tsp vanilla extract
2 cups (260g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup (88g) uncooked quick cook oats
3 tbsp chopped pecans
2 tbsp toffee bits
1/4 cup (38g) raisins
1/4 cup (38g) dried cranberries
1/2 cup (86g) semi sweet chocolate chips
1/2 cup (86g) white chocolate chips
1/2 cup (86g) butterscotch chips
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
Cream the butter and sugars together until light and fluffy, about 3-4 minutes.
Add the egg and vanilla extract and mix until well combined.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter mixture and mix until well combined.
Stir in the oats, then add your mix-ins and stir until evenly distributed.
Refrigerate the cookie dough for at least 5 hours and up to 3 days.
Make balls of cookie dough about 2 tablespoons in size.
Place the balls of cookie dough onto the lined cookie sheet and bake for 10-12 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they’ll continue to cook and firm as they cool.
Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling.
Once cooled, store cookies in an air-tight container for 3-5 days.
Nutitrion
Serving Size: 1 Cookie
Calories: 234 calories
Carbohydrates: 28.7 g
Protein: 2.9 g
Fat: 12.3 g
Saturated Fat: 7.3 g
Trans Fat: 0 g
Cholesterol: 29.3 mg
Sodium: 88.4 mg
Sugar: 16.9 g
Reviews
Gail Quan on 2018-08-30 (4 stars): Hi Lindsay. I've made these cookies many times with different add ins and everyone loves them. But I'm wondering how come my cookies don't flatten out like yours does and why are they not as chewy? Mine seem more cake-like and firmer (I have to cook them longer to get them crispy). I've tried refrigerating them and not refrigerating them. I've even smashed them down a bit rather than cooking them as balls. But they still are not flat like yours.
Please advise. And thanks for your recipes and helo.
Karen Rainville on 2018-12-12 (5 stars): Lindsay, I had the same issues as the other review. Exactly the same! They're still great cookies but mine are dry, dainty look like yours at all. I've tried the same things as the other reviewer. My cookie batter seems dry. I don't think it's proportions. I feel like something is missing. Maybe another egg? Or maybe the butter is off. I don't usually measure it by the cup. Maybe8 oz is not 1 cup? Thanks!
Karen Rainville on 2018-12-12 (3 stars): I wonder if it has anything to do with using parchment papier!
Terry on 2022-01-12 (5 stars): I love this recipe and these cookies!!! I add 1/4 cup white sugar instead of 1/2 cup. Better to me, but fantastic!!
Jody Altmeyer on 2026-06-18 (5 stars): Love this recipe for cookies because I can add or subtract the amounts of chocolate chips, fruit, or nuts. Every time I make these everyone wants the recipe.
