Kitchen Sink Cookies
An easy and delicious cookie fully loaded with sweet and savory bits straight out of your pantry.
Makes24 (2 3/4-inch) cookies
Prep25 minutes
Cook14 minutes to 15 minutes
To me, the best cookies are the ones packed with good things. I don’t just want my cookies studded with chocolate chips — I welcome oats, nuts, and beyond. That’s why these kitchen-sink cookies are my jam. They’re loaded with everything but the kitchen sink: chocolate chunks, rolled oats, shredded coconut, and crushed pretzels. Plus, they’re ready to enjoy in 45 minutes or less, which is always something to celebrate.
Why Are They Called Kitchen-Sink Cookies?
Kitchen-sink cookies are named as such because they feature so many mix-ins that they’re almost filled with “everything but the kitchen sink.” They also get their name from their riff-ability. A near-endless number of mix-ins can be swapped in depending on what you have on hand in your kitchen.
Mix-in Ingredient Riffs and Substitutes for Kitchen-Sink Cookies
Kitchen-sink cookies are most often filled with a mix of sweet and salty ingredients. My favorite combination is featured in this recipe, but I encourage to you play around to find your own. Here are a few ideas.
- Rethink the chocolate. Swap the chocolate chunks for white chocolate chunks, M&Ms, or butterscotch or peanut butter chips.
- Add your favorite salty snack. Replace the chopped mini pretzels with crushed potato chips or Ritz crackers.
- Add different textures. Opt for raisins or chopped toasted nuts instead of the shredded coconut.
Can I Make Kitchen-Sink Cookies Ahead and Bake Later?
Yes! Like most drop cookies, the dough for these cookies freezes well. Form the dough balls and place them on one baking sheet. Press each dough ball down to flatten slightly, which will help it spread when baked. Sprinkle each with flaky salt if desired, and freeze until solid. Then transfer the frozen dough to a freezer zip-top bag and freeze for up to two months. Bake from frozen, adding a minute or two to the bake time after the baking sheets are rotated.
Kitchen-Sink Cookies Recipe
An easy and delicious cookie fully loaded with sweet and savory bits straight out of your pantry.
Prep time 25 minutes
Cook time 14 minutes to 15 minutes
Makes 24 (2 3/4-inch) cookies
Nutritional Info
Ingredients
- 8 tablespoons
(1 stick) unsalted butter
- 1
large egg
- 1 1/4 cups
all-purpose flour
- 3/4 cup
old-fashioned rolled oats
- 1 teaspoon
baking soda
- 4 ounces
bittersweet or semi-sweet chocolate, or 3/4 cup bittersweet or semi-sweet chocolate chips
- 2/3 cup
mini pretzels (about 1 ounce)
- 1/2 cup
packed light or dark brown sugar
- 1/2 cup
granulated sugar
- 1/2 teaspoon
kosher salt
- 1 teaspoon
vanilla extract
- 1/2 cup
unsweetened shredded coconut
Flaky salt, for topping (optional)
Instructions
Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg on the counter. Let both sit at room temperature until the butter is softened.
Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper or silicone baking mats.
Place 1 1/4 cups all-purpose flour, 3/4 cup old-fashioned rolled oats, and 1 teaspoon baking soda in a medium bowl and stir until combined. Chop 4 ounces bittersweet chocolate into 1/4-inch chunks (about 3/4 cups), or measure out 3/4 cups chocolate chips. Coarsely chop 2/3 cup mini pretzels.
Add 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 teaspoon kosher salt to the bowl of butter. Beat with the paddle attachment, starting on low speed and gradually increasing to medium speed, until lightened in color and fluffy, about 2 minutes total. Scrape down the sides of the bowl with a flexible spatula. Add the egg and 1 teaspoon vanilla extract and beat on medium speed until combined, about 30 seconds.
Add the flour mixture and beat on the lowest speed until just combined, about 20 seconds. Add 1/2 cup unsweetened shredded coconuts, the chocolate, and pretzels, and stir by hand just until well-distributed.
Scoop the dough out into 24 (level 2-tablespoon) portions. Place 12 on each baking sheet, spacing them evenly apart. Sprinkle with flaky salt if desired.
Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until the edges are set and starting to brown, 6 to 7 minutes more. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
Make ahead: The dough balls can be formed and placed on one baking sheet. Press each dough ball down to flatten to about 2 inches wide and 1/2-inch tall (this will help it spread when baked), sprinkle with flaky salt if desired, and freeze until solid. Transfer to a freezer zip-top bag and freeze for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the bake time after the baking sheets are rotated.
Storage: The cookies can be stored in an airtight container at room temperature for up to 3 days.