Kitchen Sink Cookies

These fun cookies are a mishmash of everything in my kitchen.


The perfect cookie.

What is it?

Crispy. Chewy. Soft. There’s a “perfect” cookie for everyone.

Cookies are a baker’s first kitchen experiment. They seem so simple: flour, eggs, sugar, and butter all mixed up into a thick dough that’s irresistible and good enough to eat raw. But these evil little goodies can be so temperamental! Underbaked. Overbaked. Uber-Sweet. Deformed. I can relate to all these little failures.

But today – today, I’m sharing with you a pretty darn good cookie.

These cookies are crispy from the m&m’s and chewy from the oats. They’re big – like the ones in the bakery. Sure, you could make them small – but why?

I made these cookies on one of those cold winter days – you know, the ones where you don’t want to get out of the house when you could be snuggled in your pjs? But if you didn’t know me already, I love staying in my pjs, but I hate not doing ANYTHING! It literally drives me nuts!

IMG_0829So I figured – what other reason to crack open my new cookbook and try my first recipe from it? After drooling over the delicious sweets, I chose to bake a batch of kitchen sink cookies – with anything I could find in my kitchen. I’ve provided the original recipe below, but made the following swaps:

  • chocolate chips for M&Ms
  • raisins for dried cranberries
  • pecans for walnuts
  • sweetened flaked coconut for rice Krispies

These are now my go-to comfort cookies! Please enjoy!

Kitchen Sink Cookies

slightly adapted from The Sweeter Side of Amy’s BreadIMG_0828


1 2/3 cups Unbleached all-purpose flour (8.6 ounces)
2 1/4 cups Old-fashioned rolled oats (6.6 ounces)
1 1/4 teaspoons Baking soda
3/4 teaspoon Kosher salt
2 large Eggs (3.50 ounces)
1 1/4 teaspoons Vanilla extract
1/3 cup Semisweet chocolate chips (2 ounces)
1/3 cup White chocolate chunks or chips (1.76 ounces)
1/3 cup Raisins (1.60 ounces)
1/3 cup Pecans (1.34 ounces)
1/4 cup Sweetened coconut flakes, firmly packed (1.20 ounces)
1 cup Unsalted butter, slightly softened (8 ounces)
1/2 cup Dark brown sugar, firmly packed (5 ounces)
1/2 cup Sugar (4.16 ounces)

Position one rack in the top third of the oven, one rack in the borrow third of the oven, and preheat to 350F. Line 2 cookies sheets with baking parchment.

Combine the flour, oats, baking soda, and salt in a medium bowl. In another small bowl, whisk together the eggs and vanilla. In another larger bowl, add the chocolates, raisins, pecans, and coconut and toss to combine.

In another bowl, using an electric mixer with a paddle attachment, cream together the butter and sugars on medium speed (I used speed 4 on my KitchenAid) for 2 minutes, or until light and fluffy. Scrap the sides and bottoms frequently to ensure that everything is incorporated. Add the eggs and vanilla, mixing until everything is well combined.

With the mixer on medium-low speed, add the flour mixture in stages. Mix only until everything is well combines, scraping the sides and bottom of the bowl frequently. There should be no dry pockets of flour left. This dough will be very stiff. At this point, transfer the dough into a larger mixing bowl and mix all the “goodies” by hand with a wooden spoon until they are evenly distributed.

Scoop out big balls of dough, approximately 100 g/ 3.5 oz, and place 6 balls on each cookie sheet. They should be about 1/2 cup in size, and 2 1/4 inches in diameter. Press down firmly to flatten them into 3/4-inch thick disks. They will spread during baking so be sure to leave enough space in between each cookie.

Bake the cookies for about 16 minutes, rotating the cookie sheets halfway through the baking time. They should be golden brown and just barely set in the center. They should be soft, but be careful not to undertake them or they’ll be doughy and fall apart easily.

Cool the cookies on the sheets for 5 minutes before cooling them completely on a rack.


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