Dad’s Kitchen Sink Cookies
User Reviews
5
Dad’s Kitchen Sink Cookies
Description
These cookies combine a base made from creamed butter and sugars with eggs, vanilla, flour, and finely ground old fashioned oats to produce a dense yet tender cookie dough. The pulverized oats contribute to a softer mouthfeel compared to using whole oats, blending with the flour to structure the cookie. Added mix-ins include colorful M&M's, semi-sweet chocolate chips, dried cranberries, and chopped dried apricots, which all add bursts of sweetness, chocolate richness, and tartness throughout.
Baked at 375°F for 10-12 minutes, the cookies develop a gently browned exterior with a chewy center. Cooling on the baking sheet before transferring helps them set properly. They accommodate a variety of mix-ins totaling about four cups, allowing substitutions to fit personal preferences and pantry items.
For ease and immediate enjoyment, these cookies freeze well and can be stored to satisfy cravings later. Their varied ingredients provide multiple flavor and texture contrasts in each bite, making them a substantial treat both for snacking and sharing.
Freeze baked cookies to keep them fresh and have on hand for cravings.You can substitute different mix-ins as long as the total volume remains about four cups.
Ingredients
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 ½ cups old fashioned oats pulverized
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup M&M's
- 1 cup semi-sweet chocolate chips
- 1 cup dried cranberries
- 1 cup dried apricots chopped
Instructions
- Preheat your oven to 375 degrees F.
- In a large stand mixer, cream together the butter and sugar for 2-3 minutes until fluffy.
- Add the eggs one at a time, scraping down the sides in between additions. Add the vanilla and incorporate.
- In a large bowl, combine the flour, pulverized oats (just measure 2 ½ cups of oats and blend them in a high powered blender for a few seconds to break them down), baking soda, baking powder and salt. Mix everything together. Add the dry ingredients into the wet ingredients in 2 batches and mix on a low speed.
- Add the M&M's, chocolate chips, dried cranberries and dried apricot and mix for a few seconds until just incorporated.
- Using a medium sized cookie scoop, place 12 balls of dough onto a parchment lined baking sheet.
- Transfer the baking sheet into the oven and bake for 10-12 minutes depending on how chewy you want your cookies. I'm a 10.5 minute kind of cookie baker.
- Remove the cookies from the oven once they are baked and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Freeze them as needed so you always have some on hand :)
Notes
- Freeze baked cookies to keep them fresh and have on hand for cravings.
- You can substitute different mix-ins as long as the total volume remains about four cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 119mg | 5% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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