You know the kind of cookie I mean. The kind where you can put just about anything into them, hence calling them kitchen sink cookies – as in anything but the kitchen sink. It’s a recipe that can be played with and adapted a million different ways depending upon what you have on had at the time you go to bake your cookies.
In other words, my favorite kind of recipe. On the day I made these I used what I happened to have on hand and the cookie that came out of the oven was delicious; sweet, fruity, nutty and chocolately. Enjoy!
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Kitchen Sink Cookies Recipe
makes 36 big cookies
- 2 1/2 cups all purpose or white whole wheat flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed, light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 TBS all purpose flour
- 1 1/2 cups mixed dried fruits
- 1 1/2 cups chopped nuts (walnuts, cashews, pecans etc.)
- Preheat oven to 350
- Add butter to stand mixer with paddle attached. Beat until smooth
- Add sugars and salt and beat until well combined.
- Add eggs, one at a time until incorporated. Then mix in vanilla.
- Add flour and baking soda and mix until combined.
- Sprinkle the 1 TBS flour over the dried fruits and nuts to lightly coat them.
- Remove bowl from stand and stir in the nuts and dried fruit. Yes, this is a titch of a struggle.
- Using a large scoop or by 2 TBS at a time, drop the batter onto parchment lined baking sheets, 2″ apart.
- Flatten slightly with a glass that has been dipped in flour
- Bake until golden brown, 12 – 15 minutes. Rotate the sheets halfway through baking.
- Transfer on parchment to a wire rack to cool.
How Were the Kitchen Sink Cookies?
These are very tasty cookies to be sure. Their story is dictated by whomever is baking them. I think the next time I make them I will make sure that I add a little bit of chocolate into the mix as well. One can never go wrong with semi sweet chocolate in a cookie, can one?
These would make excellent picnic cookies or to take to party. I can’t imagine anyone who would enjoy one. The flavors are all up to you and what you want to add into them. I love a recipe like this – where you can go crazy and add in all the things or be a little more restrained if that is what you want.
I tend to add all the things. heh
PrintKitchen Sink Cookies
A big, chunky cookie full of anything and everything you want to put into it
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 36 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Ingredients
- 2 1/2 cups all purpose or white whole wheat flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed, light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 TBS all purpose flour
- 1 1/2 cups mixed dried fruits
- 1 1/2 cups chopped nuts (walnuts, cashews, pecans etc.)
Instructions
- Preheat oven to 350
- Add butter to stand mixer with paddle attached. Beat until smooth
- Add sugars and salt and beat until well combined.
- Add eggs, one at a time until incorporated. Then mix in vanilla.
- Add flour and baking soda and mix until combined.
- Sprinkle the 1 TBS flour over the dried fruits and nuts to lightly coat them.
- Remove bowl from stand and stir in the nuts and dried fruit. Yes, this is a titch of a struggle.
- Using a large scoop or by 2 TBS at a time, drop the batter onto parchment lined baking sheets, 2″ apart.
- Flatten slightly with a glass that has been dipped in flour
- Bake until golden brown, 12 – 15 minutes. Rotate the sheets halfway through baking.
- Transfer on parchment to a wire rack to cool.
Notes
Cookies can be stored in an airtight container for up to three days.
They freeze very well.
Keywords: cookies, everything cookies, kitchen sink cookies
