Kitchen Sink Cookies are a delightful treat that is known for their versatility and ability to use up leftover ingredients. These cookies are aptly named because they often contain a little bit of everything – from chocolate chips to nuts, dried fruit, and even potato chips. The beauty of Kitchen Sink Cookies is that you can customize them to your liking and create a unique combination of flavours and textures.
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats
1 cup chocolate chips
1 cup crushed pretzels
1/2 cup shredded coconut
1/2 cup chopped nuts (optional)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can be done with a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats, chocolate chips, crushed pretzels, shredded coconut, and chopped nuts (if using). Stir until all ingredients are evenly distributed throughout the dough.
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft in the centre but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Related
- Danish Butter Cookies (Vaniljekranse)
- Oatmeal Cookies
- Lemon Drop Cookies
- Peanut Butter Cookies
- Almond Chocolate Coconut Cookies
- Simple Chocolate Chip Cookies
- Baked Yakwa
Kitchen Sink Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup old-fashioned oats
- 1 cup chocolate chips
- 1 cup crushed pretzels
- 1 cup shredded coconut
- ½ cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can be done with a hand mixer or stand mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the oats, chocolate chips, crushed pretzels, shredded coconut, and chopped nuts (if using). Stir until all ingredients are evenly distributed throughout the dough.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft in the centre but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.