KITCHEN SINK COOKIES
These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like - but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)
Provided by Julia Moskin
Categories easy, snack, cookies and bars, dessert
Time 1h
Yield About 18 large cookies
Number Of Ingredients 14
Steps:
- Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
- In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
- Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
- Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
- In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
- Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
- Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
- Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don't worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
- Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 202 milligrams, Sugar 29 grams, TransFat 0 grams
KITCHEN SINK COOKIES
Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to avoid over-beating, which may toughen the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
- Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.
A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES
This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy!
Provided by melissa
Categories Desserts Cookies Spice Cookie Recipes
Time 1h10m
Yield 60
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
- In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!
Nutrition Facts : Calories 134.8 calories, Carbohydrate 18.5 g, Cholesterol 14.4 mg, Fat 6.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 96.9 mg, Sugar 12.1 g
KITCHEN SINK COOKIES
Provided by insanelygood
Categories Cookies Copycat Recipes Desserts
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
- In a large bowl, beat together softened butter, brown sugar, granulated sugar, vanilla, and egg with an electric mixer on medium speed until smooth.
- Add in the flour, baking soda, and salt. Mix well. The dough will be a little stiff.
- Gently stir in the semisweet and milk chocolate chips, pretzels, and toffee bits. Being careful not to overmix the dough.
- Drop 1/2 cup rounded scoops of dough onto the prepared baking sheet. Cookies should be at least 4 inches apart.
- Sprinkle each cookie with a touch of sea salt.
- Bake for 13 to 16 minutes in the preheated oven. When finished, cookies should be golden around the edges, but still soft in the center.
- Allow cookies to cool on baking sheet for 5 minutes. Then allow them to cool completely on a wire rack.
Nutrition Facts :
KITCHEN SINK COOKIES
Everything but the kitchen sink!
Provided by Cara
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 18.2 g, Cholesterol 14.3 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 96.5 mg, Sugar 9.7 g
KITCHEN SINK COOKIES
These cookies are loaded with lots of tasty ingredients - everything but the kitchen sink! Everyone in our family knows you have to be quick on the draw to get your share. Even though the recipe makes a big batch, folks are left asking, "Where did all the cookies go?"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
CRISPY KITCHEN SINK COOKIES
Crispy rice cereal, oats, chocolate chips, and raisins abound in these peanut butter-flavored cookies which can be customized with just about everything but the kitchen sink!
Provided by Joy in Cooking
Time 40m
Yield 96
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
- Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 14.6 g, Cholesterol 17.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 96.7 mg, Sugar 8.4 g
EASY KITCHEN SINK COOKIES
Crisp on the outside and soft inside, these cookies are packed with oats, coconut, chocolate and tons of flavor. -Brittney Musgrove, Dallas, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and milk. Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with the bottom of a glass coated with cooking spray., Bake at 375° for 8-10 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts :
QUICK KITCHEN SINK COOKIES
I was looking for a quick treat for my hubby on a cold winter day and started throwing ingredients into the bowl. Hence the name 'kitchen sink.'
Provided by Shasty MacKenzie
Categories Dessert Recipes Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat sugar, butter, eggs, and vanilla extract together in a bowl until fluffy. Combine flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture. Stir in pecans, butterscotch chips, chocolate chips, and cranberries.
- Drop cookie dough by rounded teaspoons onto an ungreased baking sheet.
- Bake in the preheated oven until lightly golden brown and set, 8 to 10 minutes.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 28.6 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 143.9 mg, Sugar 18.6 g
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- Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden brown, about 12 minutes per batch. Let cookies cool on baking sheets 2 minutes; transfer to wire racks. Let cool slightly, 10 to 15 minutes, and serve
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