Kitchen Sink Cookie Recipe (Park Ranger Cookies)
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
12 mins
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Additional Time
2 hrs
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Total Time
2 hrs 32 mins
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Servings
46 cookies
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Calories
144 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Kitchen Sink Cookie Recipe (Park Ranger Cookies)
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These thick, soft, and chewy kitchen sink cookies are studded with oats, chocolate chips, raisins, coconut, pecans, and more!
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Ingredients
- 1 cup butter softened at room temperature, salted, 2 sticks
- 1 ¼ cups light brown sugar packed
- ½ cup granulated sugar
- 2 large egg at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk
- 2 ½ cups old-fashioned oats ("rolled oats")
- ½ cup corn flakes cereal about 1 cup of cereal measured before crushing, lightly crushed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup chocolate chips semi-sweet
- ½ cup pecans chopped
- ½ cup raisins
- ½ cup coconut sweetened shredded
- sea salt optional, for sprinkling; flaky
Instructions
- In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract and milk. Gradually add the oats and Corn Flakes; mix until well incorporated.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the flour mixture to the oat mixture. Stir in the chocolate chips, pecans, raisins, and coconut. Cover the bowl and refrigerate the dough for at least 2 hours or up to 2 days. If the dough is too firm to scoop when you take it out of the fridge, leave it on the counter to sit at room temperature until it softens slightly.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 4-teaspoon spring-loaded scoop, drop the dough about 2-inches apart on the prepared pans. Bake until the cookies are lightly browned on the edges, but still soft in the center (about 10-12 minutes). If your cookies are a bit larger, they may need about 13 minutes. Sprinkle flaky sea salt on top of the warm cookies, if desired. Cool the cookies on the pans for 5 minutes. Remove them from the pans and cool completely on wire racks.
Notes
- Chill the dough before baking to avoid spreading and to keep the cookies thick, soft, and chewy. Overnight is my preference.
- The key to maintaining those decadent, soft centers in your kitchen sink cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and slightly under-baked, but the cookies will continue to firm up as they cool.
- If you prefer crispy kitchen sink cookies, replace some of the brown sugar with extra granulated sugar. Bake the cookies for a few extra minutes.
Nutrition Information
Show Details
Serving
1cookie
Calories
144kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
19mg
(6%)
Sodium
94mg
(4%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
149IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 46cookies
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 144kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 94mg | 4% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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