Kitchen Sink Cookies are made with all of those ingredients you haven your cupboard but don’t know what to do with. Chocolate chips, butterscotch chips, oats, walnuts and coconut all get added to a delicious thick cookie dough batter then baked until puffy and chewy.
Umm YES to these cookies. I have been craving cookies on a daily basis lately – maybe because Fall is in the air? I’m not really sure but I wanted a huge puffy cookie filled with just about everything which is where these kitchen sink cookies came about.
I’ve been obsessed with trying all different kinds of cookie recipes lately and I have found a method that I am loving. Using cold cubed butter instead of softened butter. I’m telling you…it’s life changing.
What makes it even more life changing is all the goodies that go into this amazing cookie dough. A little chocolate, a little butterscotch, a little coconut, some chopped walnuts and some oats make what I am calling Kitchen Sink Cookies. You could essentially add whatever you want but I found this mix was downright riiiiidiculous.
Say hello to the best cookie dough ever. This one is a tough one to stop eating…so if you make these, beware.
These cookies bake up beautifully – they puff up then slightly fall leaving a chewy center while being slightly crispy on the bottom. They also make a pretty big cookie which I love. Not a fan of a small cookie. Sorry.
These are beauties. They really are one of the best cookies I’ve made. From the ingredients to the texture, these are definitely a keeper. AND…the dough does not have to be chilled but it can be if you need to make them ahead of time and bake later.
I’m very upset these are all gone but I am very happy I have just enough ingredients left to make another batch. These would be awesome to bring to a football party. Nothing better than munching on kitchen sink cookie and watching football right?
- 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
- Preheat oven to 375 degrees.
- 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.
- Add granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes.
- Next add eggs one at a time mixing thoroughly after each and vanilla. Scrape down sides of bowl as necessary.
- 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.
- Finally add the chocolate chips, butterscotch chips, coconut and walnuts and mix for a few additional seconds until incorporated.
- 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.
- Let cool on pan for a few minutes before transferring to a cooling rack.
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.