Everything and the Kitchen Sink Cookies
These cookies are the little black dress of cookies— super versatile, easy to dress up or dress down— and always perfect. Kitchen Sink cookies can be customized in so many ways because of the vast variety of mix-ins— I’ve listed my favorites in the recipe but, if you’re up for it, add chopped up peanut butter cups, Kit Kat bars or Snickers bars. Another idea is to chop up a selection of good quality chocolate bars with different fillings. Now, there’s one thing that I always do: my chocolate chips or chunks are always a mix of dark and milk chocolate— I love the different notes that the mix brings to each bite. But, like I said— the magic of these cookies is that you can make them your own— so have fun! These guys are especially great with a scoop of ice cream for an easy and satisfying summer entertaining dessert.
Serves 6
INGREDIENTS
1½ cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
2¼ cups AP flour
1 tsp baking soda
½ tsp baking powder
½ tsp kosher salt
2 cups old fashioned rolled oats
3 cups mix-ins such as:
・Chocolate chunks or chocolate chips
・Chopped nuts
・Toasted coconut
・Chopped pretzels
・M and M’s
・Toffee bits
・Crushed potato chips
Flaky sea salt, for finishing
METHOD
Preheat oven to 400F.
In large bowl, beat butter, sugar, vanilla, and eggs on medium speed until light and fluffy. In a medium bowl, whisk in flour, baking soda and kosher salt, then gradually add in three parts into butter mixture until just combined. Mix in oats and mix-ins until just combined.
Use a scoop to form 1 oz balls of dough and place on a parchment lined sheet pan 3” apart, use the palm of your hand to flatten slightly. Top with a bit of flaky sea salt.
Bake 8-10 minutes until golden brown. Transfer to a wire rack to cool.