Kitchen Sink Cookies are everything you could ever want in a cookie, chocolate, raisins, oats, toffee, m&m's and heck a little more chocolate!

These Kitchen Sink Cookies contain everything you could ever want in a cookie — chocolate, raisins, oats, toffee, M&M’s … and even more chocolate!

Kitchen Sink Cookie cut in half

Everything But the Kitchen Sink Cookies

Awhile back, I posted about the Boyfriend Cookies from the I Heart Naptime cookbook and we loved the recipe so much I was going to make another batch for a little get together. When I went to pull out the ingredients I noticed that our bins of goodies for baking had quite a few almost empty bags.

Immediately I knew I had to find uses for them all. I hate those little bits that aren’t enough for a recipe but you don’t want to waste it either.

I dumped everything into these easy oatmeal cookies, hoping they wouldn’t be obnoxious with all of the different flavors and textures. Instead, a new breed of cookie was born! Juicy, plump raisins, melty chocolate chips, candy coated M&M’s, crunchy little nuggets of toffee, and bits of chocolate bars were in every bite but a name to fit my new creation was proving difficult.

Husband cookies? I mean, the last were boyfriend cookies and this one was like a full package deal so that’s kind of like a husband. Cheesy? Hmmmm what about bottom of the bag cookies? Nah, that was super lame.

Then it happened. Kitchen Sink cookies. Ok, actually Cade said, “Geez did you add everything but the kitchen sink?” Ding, ding, ding! I did and it was the perfect name. THEY ARE SO GOOD!!!!

Kitchen Sink Cookie topped with M&M's

Kitchen Sink Cookies Ingredients

The base of these kitchen sink cookies is a homemade oatmeal cookie recipe. Then, you pretty much add in whatever you want. Here’s everything I put into these kitchen sink cookies: 

  • Butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Baking soda and baking powder
  • Rolled oats
  • Milk chocolate
  • Semi-sweet chocolate chips
  • M&M’s 
  • Raisins
  • Mini chocolate chips
  • Milk chocolate toffee bits

Kitchen Sink Cookies

How to Make Kitchen Sink Cookies

The ingredient list for these everything but the kitchen sink cookies may be lengthy, but the prep work is minimal. Here’s how I made these doctored up oatmeal cookies: 

  1. Cream together the butter and sugars until fluffy. 
  2. Add the wet ingredients and mix to combine. 
  3. Grind the oats in a blender, then stir into the dry ingredients. Add dry ingredients into the wet.
  4. Add all the mix-ins into the cookie dough. 
  5. Scoop the dough onto parchment paper-lined baking trays. 
  6. Bake the cookies until the edges are golden and the tops are barely set. 

pile of Kitchen Sink Cookies on blue plate

How to Store Kitchen Sink Cookies

Properly stored, freshly baked oatmeal cookies will last for about 3 days at room temperature.

Can I Add Other Mix-Ins to the Cookie Dough? 

Absolutely! Feel free to throw in whatever odds and ends you need to use up. Just make sure to keep the proportions of this recipe the same (i.e. don’t throw in too many mix-ins, otherwise your dough won’t be able to hold them all). 

Can I Use Instant Oats Instead of Rolled Oats?

I’m not sure! I chopped my oats in a blender, so they were more powdery like instant oats when they were added to the cookie dough. But I’m not sure if instant oats will work in a cookie recipe like this! 

Kitchen Sink Cookie studded with M&M's

Tips for Making Kitchen Sink Cookies

Make sure the butter and eggs are at room temperature before making the cookie dough. If either is still cold, your dough won’t be the right consistency. 

Also note that real butter is a must in this recipe. Margarine or another butter substitute may result in oily cookie dough. 

Use this kitchen sink cookie recipe as inspiration for your own batch of cookies. For example, if you only have normal chocolate chips on hand, leave out the mini chocolate chips. This recipe is very flexible in that regard! 

More Homemade Cookie Recipes: 

Kitchen Sink Cookies

4.75 from 4 votes
Servings: 35 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


These Kitchen Sink Cookies contain everything you could ever want in a cookie — chocolate, raisins, oats, toffee, M&M's … and even more chocolate!


  • 1/4 Cup Unsalted Butter, softened
  • 1 3/4 Cups Creamy Peanut Butter
  • 1 1/4 Cup Brown Sugar
  • 1 Cup Granulated Sugar
  • 3 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 3 Cups Quick Oats, pulsed in a blender
  • 1 1/2 Cups Old Fashioned Oats
  • 4 Ounces Milk Chocolate, frozen (I used 2 Hershey's Bars)
  • ½ Cup Semi-Sweet Chocolate Chips, *see notes
  • 1/2 Cup M&M's, we like mini
  • 1/4 Cup Toffee Bits
  • 1/2 Cup White Chocolate Chips
  • 1/3 Cup Butterscotch Chips


  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper and set aside.
  • In bowl of your stand mixer fitted with the paddle attachment mix together the butter and both sugars for 2 minutes until fluffy.
    1/4 Cup Unsalted Butter, 1 1/4 Cup Brown Sugar, 1 Cup Granulated Sugar
  • Add in the eggs, vanilla and peanut butter and mix until just combined.
    3 Large Eggs, 2 teaspoons Vanilla Extract, 1 3/4 Cups Creamy Peanut Butter
  • Place the oats in the blender and grind until fine. It will be okay to have some larger pieces of oat left. In a large bowl whisk together pulsed quick oats, salt, baking soda, and baking powder.
    1 teaspoon Salt, 1 teaspoon Baking Soda, 3 Cups Quick Oats
  • Whisk the old fashioned oats into the dry ingredients mixture and then with the mixer on low speed, slowly add the oats mixture into the sugar mixture.
    1 1/2 Cups Old Fashioned Oats
  • Place the frozen chocolate bars into the blender and pulse to grind (the chocolate should resemble small pebbles).
    4 Ounces Milk Chocolate
  • With the mixer still on low, add in the ground chocolate, chocolate chips, M&M's, raisins, mini chocolate chips, and toffee bits, mixing until just combined.
    ½ Cup Semi-Sweet Chocolate Chips, 1/2 Cup M&M's, 1/4 Cup Toffee Bits, 1/2 Cup White Chocolate Chips, 1/3 Cup Butterscotch Chips
  • Using a large cookie scoop, scoop the dough onto the prepared baking sheet and bake for 10-12 minutes until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a cooling rack.


Store in an airtight container for up to 3 days.
The point of these cookies is to use whatever you've got as inclusions. Some options are:
  • Pretzels, smashed
  • Peanut butter chips
  • mini freeze dried marshmallows
  • raisins
  • craisins
  • coconut
  • nuts
  • caramel bits


Serving: 1gCalories: 236kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 28mgSodium: 169mgFiber: 1gSugar: 24g
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American

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