Kitchen Sink Cookies
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Kitchen Sink Cookies
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These Kitchen Sink Cookie have a variety of flavors and textures that come together to make a tasty treat. It's an easy homemade recipe thats great anytime.
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Ingredients
- ½ cup butter softened, unsalted
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup rolled oats
- ¼ cup chocolate chips semi-sweet
- ¼ cup white chocolate chips
- ¼ cup pretzel broken into pieces, chopped
- ¼ cup dried cranberries
- ¼ cup M&M’s candy
- ¼ cup potato chips roughly crushed
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together the butter and sugars in a large mixing bowl until creamy.
- Beat in the egg and the vanilla extract, mixing until well combined.
- Whisk flour, baking soda and salt together in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the rolled oats, chocolate chips, white chocolate chips, pretzels, dried cranberries, M&M's and potato chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.
- Chill the dough balls in the fridge for at least 30 minutes to help prevent spreading during baking.
- After chilling, bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. They will continue to firm up as they cool.
- Allow to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to fully cool.
Notes
- Place these kitchen sink cookies in an airtight container or a ziploc bag. Store them at room temperature for 3-4 days for best results.
- Test your baking soda with some white vinegar if you’re unsure of its freshness. It must be fresh and active for your cookies to bake properly.
- Don’t add more than 1 ½ to 2 cups of mix-ins to your cookie dough to ensure that they fully bake.
- Place these kitchen sink cookies in an airtight container or a ziploc bag. Store them at room temperature for 3-4 days for best results.
- Test your baking soda with some white vinegar if you’re unsure of its freshness. It must be fresh and active for your cookies to bake properly.
- Don’t add more than 1 ½ to 2 cups of mix-ins to your cookie dough to ensure that they fully bake.
Nutrition Information
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Calories
261kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
36mg
(12%)
Sodium
139mg
(6%)
Potassium
104mg
(2%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
269IU
(5%)
Vitamin C
0.5mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 139mg | 6% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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