Best 19 Kitchen Sink Cookies Recipes

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Are you craving an irresistible treat that's bursting with flavor and texture? Look no further than the iconic kitchen sink cookie. This culinary delight gets its name from its anything-goes approach, allowing you to toss in whatever ingredients you have on hand. Whether it's chocolate chips, dried fruits, nuts, or even a mix of them all, the kitchen sink cookie is a celebration of creativity and indulgence. So gather your favorite mix-ins, preheat your oven, and let's embark on a journey to discover the best recipe for this delectable treat.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 :

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

Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to avoid over-beating, which may toughen the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
  • In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  • In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
  • Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

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.

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 CHRISTMAS COOKIES



Kitchen-Sink Christmas Cookies image

We love a chocolate chip cookie any time of year, including during the holidays. But since Christmas is a special time, we wanted to create a chocolate chipper fit for the season, and that's how this sweet-and-salty, chewy-and-gooey cookie came about! It's chock-full of holiday M&M's® candies, mini marshmallows, pretzels, cocktail peanuts, holiday sprinkles-everything but the kitchen sink! And if you find this cookie is too good to stop making after Christmas is over, there's no saying you can't switch out the holiday colors in these cookies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1/2 cup green and red M&M's® candy-coated milk chocolate candies
1/2 cup miniature marshmallows
1/3 cup coarsely crushed mini pretzel twists
1/4 cup coarsely chopped cocktail peanuts
2 tablespoons green, red and white candy sprinkles

Steps:

  • Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
  • Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
  • Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 15 g, TransFat 0 g

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like - but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)

Provided by Julia Moskin

Categories     easy, snack, cookies and bars, dessert

Time 1h

Yield About 18 large cookies

Number Of Ingredients 14

1/4 cup/57 grams unsalted butter (1/2 stick)
1/2 cup/100 grams granulated sugar
1/2 teaspoon kosher salt
1/2 cup/110 grams toasted nuts or seeds (optional)
2 1/4 cups/280 grams all-purpose flour
1 teaspoon kosher salt, more for tossing
1 teaspoon baking soda
3/4 cup/170 grams unsalted butter (1 1/2 sticks), slightly softened at room temperature
1 packed cup/220 grams light or dark brown sugar
1/2 cup/100 grams granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
About 3/4 cup/170 grams salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips
About 3/4 cup/170 grams sweet mix-ins, such as toffee bits (brickle), chocolate chips or chunks, M&M's, cut-up candy bars or dried fruit

Steps:

  • Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
  • In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
  • Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
  • Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
  • In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
  • Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
  • Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
  • Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don't worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
  • Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 202 milligrams, Sugar 29 grams, TransFat 0 grams

EASY KITCHEN SINK COOKIES



Easy Kitchen Sink Cookies image

Crisp on the outside and soft inside, these cookies are packed with oats, coconut, chocolate and tons of flavor. -Brittney Musgrove, Dallas, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/4 cups packed brown sugar
2 large eggs
3 teaspoons vanilla extract
2 teaspoons 2% milk
2 cups quick-cooking oats
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup semisweet chocolate chips
1/3 cup Reese's Pieces
1/3 cup sweetened shredded coconut
1/3 cup chopped walnuts
1/3 cup milk chocolate M&M's

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and milk. Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with the bottom of a glass coated with cooking spray., Bake at 375° for 8-10 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts :

EVERYTHING BUT THE KITCHEN SINK COOKIES II



Everything But the Kitchen Sink Cookies II image

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

Provided by Mary Scheffert

Categories     Drop Cookies

Time 38m

Yield 96 cookies, 96 serving(s)

Number Of Ingredients 20

1 cup butter or 1 cup margarine, softened
1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
4 eggs
1 tablespoon vanilla
4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 cups old fashioned oats
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup peanut butter chips
2 cups sweetened flaked coconut
1/2 cup dark raisin
1/2 cup golden raisin
1 cup sweetened dried cranberries (, such as Craisins)
2 cups coarsely chopped walnuts

Steps:

  • Preheat oven to 350.
  • In a medium bowl, combine dry ingredients--flour, baking soda, baking powder& salt.
  • Set aside.
  • In a large bowl, cream butter (or margarine), shortening, sugar& brown sugar until light& fluffy.
  • Add eggs and vanilla.
  • Combine dry ingredients with butter mixture.
  • Add oats, chips, coconut, raisins, cranberries& nuts (you'll need to mix by hand, unless you want to kill your mixer!) Drop dough onto ungreased cookie sheets, using a 1-ounce ice cream scoop.
  • Flatten dough with the bottom of a glass dipped in sugar.
  • Bake approximately 18 minutes or until lightly browned.
  • Cool completely.
  • Store cookies in an airtight container.

KITCHEN SINK SWEET & SALTY COOKIES



Kitchen Sink Sweet & Salty Cookies image

I love the combination of sweet and salty! So I came up with this recipe to incorporate all of my favorites! You can mix 'n match your own favorites or make as is! The fun of baking is creating things to your own taste, so have fun! And enjoy! :D (Next time I make them I promise to take a pic. The holidays are coming up so it...

Provided by Kelly Williams

Categories     Nuts

Time 25m

Number Of Ingredients 17

2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt, can cut down to a 1/2 tsp. if preferred
2 sticks butter, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
2 tsp. vanilla
2 large eggs
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup coarsely broken ruffles potato chips
1 cup raisins
1 cup small pretzel twists broken into 1/2
1/2 cup coarse chopped mixed nuts, i use peanuts, macadamias and cashews, salted or unsalted
half of a 14 oz. bag kraft caramels (unwrapped)
1 Tbl. water
coarse sea salt

Steps:

  • 1. Preheat oven to 375. Combine flour, soda and salt in small bowl. In mixer bowl, cream butter, sugars and vanilla til creamy. Add eggs, one at a time, beating well after each addition. Scrape bowl as needed especially bottom. Slowly beat in flour mixture. Stir in rest of ingredients except caramels, water and sea salt. (I like to pre-mix the ingredients in a bowl tossing them. It makes adding them to the dough much easier and you don't have to stir as much and prevents the potato chips from breaking up too much.) Drop by rounded tablespoons (about large walnut-sized) onto ungreased cookie sheets. Or you can make them smaller. I prefer cookies that are a bit larger than the dinky ones.) If making larger ones, *lightly press tops down with palm of hand just a *tad. Bake for 9-12 minutes, depending on size, or until golden brown. Don't overbake. Remove to wire racks to cool. In medium bowl, melt caramels with water in microwave til melted. With spoon or small whisk, drizzle over cookies a few at a time. Sprinkle caramel with sea salt as you go. Just a little. Repeat til all are done. Let caramel cool and harden. Store airtight.

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



A to Z Everything-But-The-Kitchen-Sink Chocolate Chip Cookies image

From the cookbook Allrecipes Tried & True Cookies. I've tried various kinds of chips in these, but like the semisweet chocolate best.

Provided by wife2abadge

Categories     Dessert

Time 25m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 18

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

Steps:

  • Sift together flour, soda, salt, and spices; set aside.
  • In a large bowl, cream 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 the cornflakes, oats, coconut, chocolate chips, and walnuts.
  • Roll the dough into walnut sized balls, and place 2 inches apart on greased cookie sheets; flatten slightly.
  • Bake 8-10 minutes at 350 degrees -- do not overbake!
  • Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

MEEMAW'S KITCHEN SINK CHRISTMAS COOKIES



MEEMAW'S KITCHEN SINK CHRISTMAS COOKIES image

I LOVE TO THINK OF DIFFERENT THINGS TO THROW INTO COOKIE DOUGH. I REALLY LIKE THIS RECIPE BECAUSE IT HAS PUFFED RICE IN IT. GROWING UP MY MOM ALWAYS HAD PUFFED WHEAT & PUFFED RICE IN THE PANTRY. I AM GOING TO USE THE HEATH CHIPS THAT ARE CHOCOLATE COATED.

Provided by Kimi Gaines

Categories     Cookies

Time 30m

Number Of Ingredients 16

3 1/2 c all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
2 sticks butter, softened
1 c sugar
1 c light brown sugar
1 c vegetable oil
1 egg
1 tsp vanilla extract
1 c puffed rice cereal
1 c sweetned flaked coconut
1 c rolled old fashioned oats
1 8-oz pkg toffee bits
white chocolate, for dipping
15 crushed peppermint candies, for garnish

Steps:

  • 1. Pre-heat oven to 350F.
  • 2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  • 3. Using an electric mixer, cream butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg and vanilla until smooth. Beat in flour mixture in 3 small additions, scraping sides of the bowl after each addition. Slowly stir in the rice cereal, coconut and oats. Fold in the toffee bits and refrigerate dough, covered, for 1 hour.
  • 4. Drop rounded tablespoons of dough on cooking sheets, leaving at least 1-inch of space around each cookie. Bake until the cookies are golden around the edges, 12-14 minutes.
  • 5. melt chocolate in the microwave (ck every 30 seconds). Dip half of cookie in the chocolate and sprinkle crushed candy on cookie. Place on wax paper an allow to harden. Store in air tight container.

EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything But The Kitchen Sink Cookies image

An amazing cookie! It has chocolate chips, coconut, nuts, plus much more.

Provided by Anita Hoffman

Categories     Cookies

Time 20m

Number Of Ingredients 13

2-1/4 c flour
1 tsp baking soda
1 tsp salt
1 c butter
3/4 c brown sugar, packed
3/4 c sugar
1-1/2 tsp vanilla
2 eggs
1 c nuts, chopped
1-1/2 c semi-sweet chocolate chips
1/2 c white chocolate chips
1/2 c butter brickle, pieces or coconut flakes
1/2 c peanut butter chips or butterscotch chips

Steps:

  • 1. In a small bowl, combine dry ingredients.
  • 2. In a large bowl, beat butter, sugars, and vanilla. Add eggs, one at a time and beating well. Gradually beat the flour mixture into the large bowl.
  • 3. Stir in the rest of the ingredients; nuts, chips, etc. Drop by rounded teaspoonful onto ungreased baking sheet.
  • 4. Bake at 375 degrees for 10 minutes. Let stand 2 minutes and remove to cooling rack.

"EVERYTHING BUT THE KITCHEN SINK" BAR COOKIES



I made this for work and for my kids class...it was a big hit! Experiment with this recipe using yur favorite candies.Try substituting peanut butter chips in place of chocolate pieces.:)

Provided by Jamie Clark

Categories     Cookies

Time 35m

Number Of Ingredients 5

1 pkg (18oz.) refrigerated chocolate chip cookie dough
1 jar(s) (7oz.) marshmallow creme
1/2 c creamy peanut butter
1 1/2 c toasted corn cereal
1/2 c m & ms

Steps:

  • 1. Preheat oven to 350 degrees.Grease 13x9-inch pan.Remove dough from wrapper according to package directions.
  • 2. Press dough into prepared baking pan.Bake 13 minutes.
  • 3. Remove baking pan from oven.Drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
  • 4. Bake 1 minute.Carefully spread marshmallow creme and peanut butter over cookie mixture.
  • 5. Sprinkle cereal and m & ms over melted marshmallow creme and peanut butter mixture.
  • 6. Bake 7 minutes.Cool completely on wire rack.Cut into 2-inch bars.

EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything but the Kitchen Sink Cookies image

This was recipe conceived during the Christmas Holidays, 2010. My sister and I had leftover stuff from baking cookies and we were feeling a bit adventurous so we just started throwing things in the mixing bowl and tasted the dough as we went along. The recipe sounds a little crazy but were actually delicious! We could not keep...

Provided by Maria Garcia

Categories     Chocolate

Time 1h40m

Number Of Ingredients 18

WET INGREDIENTS
1 c unsalted butter (room temp)
1/2 c peanut butter, creamy (or chunky if you like)
1 c sugar (or xylitol)
1 c brown sugar, firmly packed (can also be made with xylitol)
1 large ripe banana, mashed
1 tsp vanilla extract
2 large eggs, room temp
DRY INGREDIENTS
2 c all purpose flour
1 tsp kosher salt
1 tsp baking soda
1 1/2 tsp cinnamon, ground
1/8 tsp nutmeg, ground
3 c oatmeal, uncooked
1 c chocolate chips (or any flavor you prefer)
1 c shredded toasted coconut (optional)
1/2 c pecans, in pieces (optional)

Steps:

  • 1. (Preheating the oven does NOT have to be done as you begin. This dough has to be refrigerated for at least 1 to 2 hours prior to baking.)
  • 2. 1. In a large bowl, mix all the dry ingredients except chocolate chips, coconut, nuts. Put aside.
  • 3. 2. In a large mixing bowl, cream all the together the butter, peanut butter, sugar and brown sugar, vanilla, and mashed banana.
  • 4. 3. Once the butter-sugar mixture is well blended, add the eggs, one at a time. Blend until mixed together well.
  • 5. 4. Then, mix the dry ingredients into the wet ingredients, a little at a time. Once the dry and wet ingredients have been incorporated, add the chocolate chips, nuts and coconut into this mixture at this time. Continue to mix until all ingredients have been incorporated. DO NOT OVER MIX. The dough will be VERY thick. *You may have to do this last part by hand with a heavy spoon if you don't have one of the larger, more powerful mixers.
  • 6. 5. Wrap the dough in plastic wrap. Let the dough refrigerate for at least 1 to 2 hours.
  • 7. 6. Grease the cookie sheets.
  • 8. 7. NOW you can preheat the oven to 375 degrees.
  • 9. 8. Once the dough is cold, remove from the refrigerator. Make balls, about 1 inch in diameter. Place them on a prepared cookie sheet (at least 2 inches apart as they will spread) and flatten with a moistened fork dipped in sugar. (Like you would for peanut butter cookies.)
  • 10. 9. Bake for 8 to 10 minutes. Cool on baking sheet for at least 5 minutes before removing them. Place them on a rack to cool completely.

CRISPY KITCHEN SINK COOKIES



Crispy Kitchen Sink Cookies image

Crispy rice cereal, oats, chocolate chips, and raisins abound in these peanut butter-flavored cookies which can be customized with just about everything but the kitchen sink!

Provided by Joy in Cooking

Time 40m

Yield 96

Number Of Ingredients 14

2 cups unsalted butter, softened
2 cups brown sugar
2 cups white sugar
4 large eggs
1 cup peanut butter
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups rolled oats
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 cups crispy rice cereal (such as Rice Krispies®)
½ cup semisweet chocolate chips
½ cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
  • Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 14.6 g, Cholesterol 17.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 96.7 mg, Sugar 8.4 g

EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything but the Kitchen Sink Cookies image

I came up with these cookies as a way to use up little bits of leftover chips, nuts etc, but now I buy the ingredients just to make them. My husband calls them the "Everything but the kitchen sink cookies" The neighbor asks for these in exchange for dog sitting.

Provided by Lynelle Caldwell

Categories     Cookies

Time 1h20m

Number Of Ingredients 17

2 stick butter, unsalted
2 1/4 c bread flour
1 tsp salt (i like kosher)
1 tsp baking soda
1/4 c white sugar
1 1/4 c dark brown sugar
1 pkg vanilla instant pudding (sm)
1 lg egg
1 lg egg yolk
2 Tbsp milk
1 1/2 tsp vanilla extract
1/2 c dark chocolate chips
1/2 c milk chocolate chips
1/2 c vanilla or white chocolate chips
1/3 c toffee pieces (i used to take heath bars & break them up before they came up with the baking version)
1/2 c butterscotch chips or peanut butter chips
1 c nuts, chopped (i use whatever i have on hand, even mix different kinds to make 1 cup)

Steps:

  • 1. Melt the butter in microwave safe bowl or cup. Set aside to cool slightly.
  • 2. Sift together the flour, salt, baking soda and pudding mix. Pour the melted butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
  • 3. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds
  • 4. Gradually add the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to slow and add the chocolate chips, toffee pieces and nuts. Chill the dough for 1 hour.
  • 5. Preheat oven to 375 degrees Scoop the dough onto parchment-lined cookie sheets. Bake 12 - 15 minutes, until lightly browned. Remove from the oven, cool on sheets 2-5 minutes and remove to cooling rack. Pour cold milk & stand back!

Tips:

  • Use high-quality ingredients: Start with fresh, flavorful ingredients to ensure your cookies turn out their best.
  • Don't overmix the dough: Overmixing can toughen the cookies. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough helps the cookies hold their shape and prevents them from spreading too much.
  • Bake the cookies at the right temperature: The ideal temperature for baking kitchen sink cookies is 375°F (190°C). This temperature will help the cookies bake evenly without burning.
  • Don't overbake the cookies: Overbaked cookies will be dry and crumbly. Bake the cookies just until the edges are golden brown and the centers are set.
  • Let the cookies cool before enjoying: Allow the cookies to cool on a wire rack before enjoying them. This will help them firm up and develop their full flavor.

Conclusion:

Kitchen sink cookies are a delicious and versatile treat that can be enjoyed by people of all ages. With their endless variations, there's sure to be a kitchen sink cookie recipe that everyone will love. So next time you're looking for a sweet and satisfying snack, be sure to give kitchen sink cookies a try!

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