Kitchen Sink Cookies

These are actually what I call “Everything but the Kitchen Sink” cookies.  And they are awesome.

I decided to undertake a major pantry/baking shelf overhaul over the holidays.  You know, get rid of the bag of white chocolate chips that wasn’t enough for a full recipe, but enough to just throw in something.  I remembered a type of cookie that I had bought once or twice (or more…) at a local grocery store which is of the same vein and name.  I found a similar idea on Alice Q. Foodie’s blog.  I figured I would get rid of some bags of nuts/chocolate chips that I should use up…but then, as I looked around and realized the absolute potential that my pantry provided me with in the form of dried fruit, nuts, and various sweet add-ins, I got a “little” bit out of control.  It then became a game of how much random stuff can I throw into a cookie, still retain a decent amount of dough, and have it taste good….I won.

These cookies are in the top three kinds of cookies that I have ever made.  And the nice thing is that you can be as creative as you want.  Got some leftover marshmallows?  Throw them in…see what happens.  Dried fruit?  Ok. Leftover chocolate candies from the holidays?  Why the heck not? It appears that the oatmeal-based dough is quite forgiving and holds everything together so nicely. And I love them because of their combined saltiness (ahem, leftover 1/4 bag of salted peanuts from God knows when) and sweetness.  In fact, I love warm cookies, so I just put them in the microwave for 10 seconds or so and down a big glass of milk.  I’m going to get mine right now….

Kitchen Sink Cookies

Servings:  Approximately 24 cookies


1 and 1/4 cups unbleached all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/4 cups rolled oats

1/2 cup sweetened dried coconut

1/2 cup toasted pecans, chopped

1/2 cup dry-roasted salted peanuts

1/2 cup golden raisins

1/4 to 1/2 cup white chocolate chips

1/2 cup bittersweet chocolate chips

1/2 cup butterscotch chips

1 and 1/2 sticks (12 tablespoons) unsalted butter, softened but still cool

1 and 1/2 cups packed dark brown sugar

1 large egg

1 teaspoon vanilla extract


1. Adjust oven racks to upper- and lower-middle positions and preheat oven to 350 degrees.

2. Line 2 large (18 by 12-inch) baking sheets with parchment paper.

3. Whisk flour, baking powder, baking soda, oats, and salt in medium bowl.

4. In second medium bowl, stir together coconut,both kinds of nuts, raisins, and all kinds of chips.***This is your add-in mixture.

5. In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula.

6. Add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.

7. With mixer still running on low, gradually add add-in mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that dough is evenly incorporated.

8. Divide dough into even portions, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.

9. Bake both baking sheets 12 minutes, rotating and switching baking sheet position halfway through baking

10. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Adapted from Alice Q. Foodie.

January 6, 2011 - 5:26 am

Aku - Love the idea of these! And great pics as always Shanon 🙂

January 6, 2011 - 5:54 am

Blog is the New Black - Hi! I’m a new reader, and I look forward to following. These cookies sound wonderful- a little somethin’ for everyone!

January 6, 2011 - 12:08 pm

Eat Good 4 Life - These look superb, although not so superb for my butt and thighs 🙂

January 6, 2011 - 12:38 pm

srlacy - EatGood-

I know, right?
Here’s my new motto:

I deserve it all. I deserve a healthy, strong body (but I need to do the work for it), and I deserve to treat myself sometimes to something that I can savor. Finding the balance is key.

But, I will tell you, they are so good. It’s worth it!

Shanon 🙂

January 6, 2011 - 7:11 pm

Claire - I would classify these cookies as health food. The raisins and coconut act as a fruit serving. These are full of protein from the eggs and nuts. The semisweet chocolate adds some anti-oxidants, while the white chocolate adds some dairy nutrients in. Furthermore, chocolate is from the cacao bean, a vegetable. The oats add in whole grains. Yes, I am a lawyer and make a great argument for pizza being healthy. 🙂

January 6, 2011 - 7:15 pm

srlacy - Claire-
This is, by far, my most favorite comment ever. You made me laugh out loud! That was awesome!

January 7, 2011 - 10:14 am

Amalia - everything cookies! my favorite kind, cause I can never decide what to throw in tere 😉 Thanks,is it me or your pictures are getting more beautiful every time? :O 😉


January 8, 2011 - 1:26 pm

Patty - I agree with Claire!

January 8, 2011 - 10:20 pm

miranda - One of my favourite cookies of all time. i use the martha stewart recipe, where you beat the butter by hand, no mixer. texture is to die for. your pictures made me want to whip up a batch. oh and also, you can freeze them before you bake them for any time you want some cookie happiness. i bake them from frozen in my toaster oven.

January 17, 2012 - 5:43 pm

Maria of Culture-ist Magazine - It’s like carrot cake (my favorite) in a cookie. Yum!

August 23, 2012 - 9:47 am
May 5, 2014 - 6:00 am

Writing Activities For Kids: Gratitude Gifts - Growing Book by Book - […] we should make him “Everything But the Kitchen Sink Cookies”!  We tried the recipe for kitchen sink cookies from The Curvy Carrot and they turned out great.  If you need more cookie recipe ideas, check out my Pinterest board, […]