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!
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 cookies hoping that they wouldn’t be obnoxious with all of the different flavors and textures and 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 it 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.
How Long Will Cookies Keep?
Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.
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!!!!
Why do Cookies go Flat?
Use half butter and half shortening, or reduce sugar amount.
Butter and sugar make cookies spread.
Check oven temperature accuracy, bake a few minutes more, or increase temperature by 25 degrees.
Kitchen Sink Cookies
Kitchen Sink Cookies
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups 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.
- 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, 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.
- Store airtight for up to 3 days.