Kitchen Sink Cookies
Prep time
Cook time
Total time
A big chewy cookie that's stuffed with butterscotch chips, chocolate chips, coconut and walnuts. These are to die for!
Recipe type: Cookie
Serves: 23 large cookies
  • 2½ cups all-purpose flour
  • 1 cup oats
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes (salted butter works, too. Just omit the extra salt above)
  • ½ cup granulated sugar
  • 1 cup light brown sugar
  • 2 cold large eggs + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • ¾ cup unsweetened shredded coconut
  • 1 cup finely chopped walnuts
  1. Preheat oven to 375 degrees.
  2. Using a stand-alone mixer fitted with a paddle attachment (hand-held works, too), cream butter on medium-high speed until smooth, about 2 minutes.
  3. Add granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes.
  4. Next add eggs one at a time mixing thoroughly after each and vanilla. Scrape down sides of bowl as necessary.
  5. Add dry ingredients to a large bowl; flour, oats, baking soda, cornstarch and salt and mix. With mixer on low-speed gradually add the dry ingredients until just incorporated.
  6. Finally add the chocolate chips, butterscotch chips, coconut and walnuts and mix for a few additional seconds until incorporated.
  7. Measure at least 2 tablespoons of dough and drop on a cookie sheet. Bake for 9-11 minutes (mine baked for 10). You don't want to the tops to start turning too brown but you want the bottoms to be nicely browned. I would suggest starting with 1 cookie and seeing how long it bakes first.
  8. Let cool on pan for a few minutes before transferring to a cooling rack.
It's important to start with cold butter and cold eggs. This helps the dough stay firm.
Don't over-bake! You want the center to be gooey - as they cool that will firm up a bit but that's the point of a delicious crispy yet gooey cookie.
You can freeze the dough and bake later - increase the baking time by 2 minutes and check. You can freeze the cookies after they are baked and enjoy cold or bring to room temperature.
Recipe by Stuck On Sweet at