It’s hard to find a person that doesn’t love chocolate chip cookies, because well, they’re a classic for a reason. But these Kitchen Sink Cookies aren’t just chocolate chip cookies, they’re like chocolate chip cookies on steroids. They’re absolutely jam-packed with mix-ins – oats and cranberries and pecans and toffee and raisins and four kinds of baking chips (the proverbial kitchen sink, if you will) – but they still have that buttery, chewy bite of the classic. So finding someone that doesn’t like these isn’t just hard, it’s darn near impossible.
I mean, just look at all those mix-ins! There are regular chocolate chips, white chocolate chips, butterscotch chips, and peanut butter chips. And if that wasn’t enough flavor for you, there’s also chewy oats, tart dried cranberries, sweet raisins, and crunchy pecans and toffee bits. It’s a lot, but I promise it works.
The dough is your basic drop cookie dough, so it’s buttery with that caramelly kiss of brown sugar, and it holds all these trimmings well.
Every bite is a little different – some have more chocolate, some have more chewy fruit, some have more toffee flavor – but it somehow works out that every bite is a great balance of texture and flavors. It’s like a study in true teamwork.
I can’t get over how delicious these are. It’s a thing that seems like it’ll never work, throwing the entire kitchen sink in a cookie. It seems like too much, and yet, they’re a cookie you just can’t stop eating, greeted at every bite with a new complex and delicious mix of flavors. You have to give them a try!
Kitchen Sink Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 3 tablespoons pecans, chopped
- 2 tablespoons toffee bits
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup white chocolate chips
- 1/3 cup butterscotch chips
- 1/3 cup peanut butter chips
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter and sugars with an electric mixer until light and fluffy, 3-4 minutes. Add egg and vanilla and mix until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to butter mixture and mix until combined.
- Using a wooden spoon, stir in oats, followed by pecans, toffee bits, cranberries, raisins, and all chips. Refrigerate dough for at least 30 minutes and up to overnight.
- Drop dough in rounded tablespoons onto prepared baking sheet and bake 10-12 minutes.
- Cookies will look a little soft but will set as they cool. Allow to cool on baking sheet for 5 minutes, then remove to a wire rack to finish cooling. Enjoy!
Recipe adapted from Live Love and Sugar.