Best 9 Everything But The Kitchen Sink Cookies Recipes

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Craving a decadent cookie that incorporates a medley of flavors and textures? Dive into the world of "everything but the kitchen sink" cookies! With endless variations, these cookies are a versatile canvas for culinary creativity. Bursting with a symphony of chopped nuts, dried fruits, chocolate chips, and more, each bite promises a unique and delightful experience. Not only are these cookies a treat for the taste buds, but they also offer a practical solution for using up leftover ingredients. Get ready to embark on a journey of flavor exploration as we present an array of mouthwatering recipes that showcase the endless possibilities of "everything but the kitchen sink" cookies.

Let's cook with our recipes!

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

Provided by insanelygood

Categories     Cookies     Copycat Recipes     Desserts

Time 1h

Number Of Ingredients 13

1 cup butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips (or chunks)
3/4 cup milk chocolate chips or chunks
3/4 cup chopped pretzels
1/2 cup toffee bits
1/2 teaspoon sea salt

Steps:

  • Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
  • In a large bowl, beat together softened butter, brown sugar, granulated sugar, vanilla, and egg with an electric mixer on medium speed until smooth.
  • Add in the flour, baking soda, and salt. Mix well. The dough will be a little stiff.
  • Gently stir in the semisweet and milk chocolate chips, pretzels, and toffee bits. Being careful not to overmix the dough.
  • Drop 1/2 cup rounded scoops of dough onto the prepared baking sheet. Cookies should be at least 4 inches apart.
  • Sprinkle each cookie with a touch of sea salt.
  • Bake for 13 to 16 minutes in the preheated oven. When finished, cookies should be golden around the edges, but still soft in the center.
  • Allow cookies to cool on baking sheet for 5 minutes. Then allow them to cool completely on a wire rack.

Nutrition Facts :

EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything but the Kitchen Sink Cookies image

When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18 cookies

Number Of Ingredients 17

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup sweetened shredded coconut
3/4 cup toffee bits
3/4 cup roughly chopped dark chocolate
3/4 cup dried cherries
3/4 cup roughly chopped pecans
3/4 cup roughly chopped salted pretzels
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
  • Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
  • Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

EVERYTHING COOKIES



Everything Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 14

3 sticks (1 1/2 cups) butter
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 whole eggs
4 heaping cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola
1 heaping cup quick oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins

Steps:

  • Preheat the oven to 375 degrees F.
  • Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
  • With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

EVERYTHING BUT THE KITCHEN SINK CHOCOLATE CHIP COOKIES



Everything but the Kitchen Sink Chocolate Chip Cookies image

Credit for these fabulous cookies goes to the man known online as Ralf_Kramden. I got this recipe from him, and I've never gone back to "regular" chocolate chip cookies again.

Provided by Felix4067

Categories     Drop Cookies

Time 20m

Yield 24-36 cookies

Number Of Ingredients 13

2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks)
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
2 eggs
1 cup nuts, chopped (Walnuts, Hazelnuts or Pecans, or mixture)
1 1/2 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup butter brickle, pieces
1/2 cup butterscotch chips (or 1/4 cup each) or 1/2 cup peanut butter chips (or 1/4 cup each)

Steps:

  • In a small bowl combine flour, baking soda, and salt.
  • In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl.
  • Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces and butterscotch chips.
  • Drop by rounded teaspoon onto ungreased pan.
  • Bake in preheated oven at 375 degrees for 10 minutes.
  • Let stand 2 minutes, and remove to cooling rack.

Nutrition Facts : Calories 290, Fat 16.4, SaturatedFat 8.8, Cholesterol 36.6, Sodium 270.7, Carbohydrate 34.6, Fiber 1.5, Sugar 23.4, Protein 3.5

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES



A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies image

This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy!

Provided by melissa

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h10m

Yield 60

Number Of Ingredients 18

1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
1 ½ cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 ½ teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
½ cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
  • In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Nutrition Facts : Calories 134.8 calories, Carbohydrate 18.5 g, Cholesterol 14.4 mg, Fat 6.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 96.9 mg, Sugar 12.1 g

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

Everything but the kitchen sink!

Provided by Cara

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 60

Number Of Ingredients 12

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup vanilla baking chips
½ cup butterscotch chips
1 cup chopped pecans

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 18.2 g, Cholesterol 14.3 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 96.5 mg, Sugar 9.7 g

GIANT KITCHEN SINK COOKIES



Giant Kitchen Sink Cookies image

This cookie has everything but the kitchen sink in its list of ingredients. Martha made this recipe on Martha Bakes episode 607.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 cookies

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups old-fashioned rolled oats
1 cup coconut chips
1 cup dried apricots, coarsely chopped
1 cup coarsely chopped dark chocolate
1 cup dried cherries
1 cup pecans, toasted

Steps:

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  • Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
  • In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
  • Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything but the Kitchen Sink Cookies image

Make and share this Everything but the Kitchen Sink Cookies recipe from Food.com.

Provided by LizCl

Categories     Drop Cookies

Time 40m

Yield 60 cookies

Number Of Ingredients 16

1 1/2 cups brown sugar, packed
1 cup white sugar
1 1/4 teaspoons baking soda
1 cup butter, softened
1 1/2 teaspoons vanilla
1 1/2 cups flour
3 cups rolled oats
1/2 cup sweetened flaked coconut
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
2 eggs
1 tablespoon milk
1 cup crushed corn flakes

Steps:

  • Sift together dry ingredients; set aside.
  • In a large bowl, cream together butter, and sugars until smooth.
  • Beat in the eggs, one at a time, then stir in milk and vanilla.
  • Gradually mix in the sifted ingredients until well blended.
  • Using a wooden spoon, stir in cornflakes, oats, coconut, chocolate chips and nuts.
  • Roll the dough into walnut sized balls and place 2 inches apart on parchment paper lined cookie sheets.
  • Flatten slightly.
  • Bake at 350 degrees for 8 to 10 minutes.
  • Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Slightly under baking these cookies yields wonderfully chewy cookies.
  • .

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

These cookies are loaded with lots of tasty ingredients - everything but the kitchen sink! Everyone in our family knows you have to be quick on the draw to get your share. Even though the recipe makes a big batch, folks are left asking, "Where did all the cookies go?"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 dozen.

Number Of Ingredients 16

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup crisp rice cereal
1 cup sweetened shredded coconut
1 cup butterscotch chips
1 cup raisins
1 cup chopped walnuts

Steps:

  • In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts :

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cookies will taste. Use real butter, pure vanilla extract, and high-quality chocolate chips.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the ingredients just until they are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at the right temperature: The cookies should be baked at a temperature of 375 degrees Fahrenheit (190 degrees Celsius). If the oven is too hot, the cookies will brown too quickly and the inside will be undercooked. If the oven is too cool, the cookies will take too long to bake and they will be dry.
  • Let the cookies cool before eating: The cookies will continue to cook as they cool. Let them cool for at least 5 minutes before eating.

Conclusion:

Everything but the kitchen sink cookies are a delicious and versatile treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and bake sales. With a little planning and effort, you can easily make these cookies at home. So what are you waiting for? Get baking!

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