The Ultimate Kitchen Sink Cookie Recipe
Savor cookie perfection with the ultimate kitchen sink cookie recipe! Each chewy bite is a delicious medley of irresistible flavors!
I am so excited to share today’s cookie recipe with you! It has been a time honored, family favorite for as long as I can remember and brings back all of the nostalgia of visiting my grandparents in the Kootneys as a kid.
If you are looking for the ultimate oatmeal kitchen sink cookie, then you have come to the right place!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
These everything but the kitchen sink cookies are absolutely delicious, perfectly chewy and the best way to use up the baking supplies in your pantry or cupboard!
What is a kitchen sink cookie?
So, basically, a kitchen sink cookie is one that is full of a wide variety of ingredients. The term “kitchen sink” is used to imply that everything but the kitchen sink is used in this recipe.
I have spent years trying to recreate my grandmas signature chewy kitchen sink cookies and have finally nailed them! This is the perfect cookie when you want to use up a bunch of baking leftovers in the pantry.
We love this kitchen sink cookies recipe. I remember my grandma always having a jar full of them for the grand kids whenever we would go to her place.
It is one of my fondest memories, as I would always look forward to having one of her cookies and took pleasure in discovering what kind of ingredients she included in each batch. They were a bit different every time that she made them so it was always a surprise!
We also love these oatmeal raisin cookies, these pumpkin chocolate chip cookies and these classic chocolate chip cookies too.
Favorite mix-ins
You can find the full recipe and ingredient list in the recipe card below.
- Chopped nuts
- Butterscotch chips
- Semi-sweet chocolate chips
- Pretzel pieces
- Toffee bits
- Seeds
- Dates or raisins
- Crushed up potato chips
Kitchen Sink Cookie Recipe
Servings: 18
Prep time: 10 minutes
Cook time: 12-14 minutes
Total time: 22 minutes
Ingredients
- Salted butter – room temperature.
- Brown sugar – key in making chewy cookies.
- White sugar – a pantry staple.
- Large egg – farm fresh is always a treat!
- Vanilla extract – I like to use pure extract but artificial works just as well.
- All purpose flour – you can sift and level the measuring cup but I honestly never do.
- Baking soda – helps the cookies bake evenly.
- Quaker instant oatmeal – you can use other brands but this was my Grandmas go-to.
- Semi-sweet chocolate chips – Grandma also used milk chocolate, dark chocolate and white chocolate chips.
- Chopped walnuts – any kind of nut will do! Use up whatever you have here.
- Dates, chopped – we have substituted with prunes, dried cranberries and raisins as well.
- Candied ginger, diced – this is key in making my Grandmas cookies because grandpa loved candied ginger so she was always sure to add it to her cookies!
- Pumpkin seeds, salted – any kind of seeds will work.
Instructions
1. Preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, cream together butter and sugars with an electric mixer.
Tip: the bowl of a stand mixer with the paddle attachment works too.
4. Add the remaining wet ingredients and mix well.
5. Next, combine the dry ingredients and add them to the bowl.
6. Mix at low speed until a soft dough forms.
7. Add your favorite mix-ins and combine well.
8. Use a large cookie scoop to form dough balls the size of golf balls.
9. Place the cookie dough ball on the lined baking sheet at least 1″ apart.
10. Bake cookies at 350 for 12-14 minutes or until the edges of the cookies start to turn golden brown.
11. Move to a wire rack to cool.
Tips & tricks
- Store leftover cookies in an airtight container for up to a week. They can also go into a large freezer bag and into the freezer for up to three months.
- Don’t be afraid to mix it up and next time add a little bit of a different flavor with more salty mix-ins. Or go for a peanut butter twist with chopped up peanut butter cups or peanut butter chips.
- The key to the perfect chewy cookie is in slightly under baking them, so be sure to watch your oven temperature and timing.
- These cookies are meant to be a hand full – don’t scrimp on the cookie dough ball size when forming the cookies. Bigger is better!
Thank you so much for taking this trip down memory lane with me! March is my Grandmas birth month and given that she just passed a few years ago, it has been especially touching to get to share this recipe with you.
I hope that you will make these cookies and share your thoughts. Do you have family recipes that bring up special memories?
Be sure to check out these Easter kitchen sink cookies, Halloween kitchen sink cookies or Christmas kitchen sink cookies too!
If you love these Kitchen Sink Cookies, please give them a five star review and help me share them on Facebook or Pinterest so that others may enjoy them too!
Kitchen Sink Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 Tbsp water
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 3/4 tsp baking soda
- 2 1/2 cups Quaker instant oatmeal
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
- 1/4 cup dates chopped
- 1/4 cup candied ginger diced
- 2 Tbsp pumpkin seeds salted
Instructions
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a large bowl, cream together butter and sugars with an electric mixer.
- Add the remaining wet ingredients and mix well.5. Next, combine the dry ingredients and add them to the bowl.
- Mix at low speed until a soft dough forms.
- Add your favorite mix-ins and combine well.
- Use a large cookie scoop to form dough balls the size of golf balls.9. Place the cookie dough ball on the lined baking sheet at least 1" apart.
- Bake cookies at 350 for 12-14 minutes or until the edges of the cookies start to turn golden brown.
- Move to a wire rack to cool.
Nutrition
Save this recipe?
I’m happy to email it to you, so that you can come back to it later!
I made these yesterday just like the printed recipe, subbing pecans for walnuts – hearty, not too sweet, and so good with coffee or a glass of milk. My friend has demanded the recipe. I will try again with some other add-ins.
I am so glad that you enjoyed them! I hope that your friend makes them too <3