With an island-wide lockdown, quarantine and the consistent craving for all things sugar — these cookies are a blank canvas to incorporate all of your sweetest desires. From chocolate chips and honey roasted peanuts to rolled oats (because...health?), the mix-in options are endless. Thus, the reasoning behind it's name "kitchen sink cookies" because you're tossing in everything but the kitchen sink!
A SOFT, CHEWY COOKIE WITH CRISPY EDGES. CHocolate chips, oats, nuts & any other sweets you could possibly find.
Fresh out the oven, still warm, soft and chewy. This simple recipe grants permission to indulge in a yummy confection, with the added temptation of having more than just one.
Grab an Apron & Let's Get Started!
This recipe also doubles as a guide to the perfect chocolate chip cookie.
Kitchen Sink Cookies 101
Chocolate: Arguably the most important ingredient in this recipe! Though the preference of chocolate tends to vary from dark to semi-sweet, I chose to stick with the traditional semi-sweet chocolate chips.
Sugars: In this particular recipe, I used both brown sugar and granulated as they both add unique benefits to the overall quality of the product. Brown sugar, which is simply granulated sugar with molasses added to it – is quite acidic which aids in leavening as it reacts with baking soda. The brown sugar adds to the color and creates a softer cookie.
Fats: For this recipe, I wanted to achieve a soft cookie with an even spread. Softened butter was my go-to as our sugars were easily incorporated and there was no fear of overspreading.
Other Mix-in Options:
Dark chocolate chunks
How to Make:
KITCHEN SINK cookies
Yield: 12 cookies
Prep Time: 10 minutes
Cook Time: 18-20 minutes
1/2 cup unsalted butter *softened @ room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup rolled oats
1 cup semi-sweet chocolate chips
1/2 cup honey roasted peanuts *chopped
Preheat oven to 300°.
Line two cookie sheets with parchment paper, aluminum foil or a silicone mat.
Cream together softened unsalted butter, granulated sugar and light brown sugar in the bowl of a stand mixer or with a hand mixer. Mix until fluffy and light in color.
Add the egg and vanilla extract, and mix on low speed for 30 seconds until fully incorporated. Scrape the sides and bottom of the bowl as needed.
Add the all-purpose flour, baking soda and salt, and mix on a low speed until just combined. Be sure not to overmix the dough!
Use a rubber spatula to fold in the rolled oats, chocolate chips, chopped peanuts and any other mix-ins.
Scoop and roll out 12 equal sized cookie dough balls. Stick a few chocolate chips on top for that "bakery cookie" presentation.
Place the cookie dough balls on the prepared baking sheets, about 2 inches apart.
Bake for 18-20 minutes. These cookies don't always brown a ton, so don't be afraid to take them out of the oven before they're totally golden brown. They will continue to bake on the cookie sheet once they're removed from the oven.
Remove from oven and let the cookies cool on baking sheet for about 10 minutes before transferring them to a wire rack to cool.