These Kitchen Sink Cookies contain everything you could ever want in a cookie — chocolate, raisins, oats, toffee, M&M’s … and even more chocolate!
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 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:
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda and baking powder
- Rolled oats
- Milk chocolate
- Semi-sweet chocolate chips
- Mini chocolate chips
- Milk chocolate toffee bits
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:
- Cream together the butter and sugars until fluffy.
- Add the wet ingredients and mix to combine.
- Grind the oats in a blender, then stir into the dry ingredients. Add dry ingredients into the wet.
- Add all the mix-ins into the cookie dough.
- Scoop the dough onto parchment paper-lined baking trays.
- Bake the cookies until the edges are golden and the tops are barely set.
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!
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:
- The Best Soft Gingerbread Cookies
- Chocolate Chip Pudding Cookies
- Sweet Glazed Lemon Cookies
- Grandma’s Famous Pinwheel Cookies
- The BEST Pumpkin Chocolate Chip Cookies
- S’mores Chocolate Chip Cookies
- Copycat Lofthouse Sugar Cookies
- …All of our cookie recipes!
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Kitchen Sink Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ old-fashioned rolled oats
- 4 ounces milk chocolate frozen (I used 2 Hershey's Bars)
- 1½ cup semi-sweet chocolate chips
- ¾ cup M&M's
- 1/3 Cup raisins
- 1/3 Cup mini chocolate chips
- 1/3 Cup milk chocolate toffee bits
- 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.
- Add in the eggs and vanilla and mix until just combined.
- In a large bowl whisk together the flour, salt, baking soda, and baking powder.
- Place the oats in the blender and grind until fine. It will be okay to have some larger pieces of oat left.
- Whisk the oats into the flour mixture and then with the mixer on low speed, slowly add the flour mixture into the sugar mixture.
- Place the frozen chocolate bars into the blender and pulse to grind (the chocolate should resemble small pebbles).
- 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.
- 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.