Everything But The Kitchen Sink Oatmeal Cookies Recipes

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EVERYTHING COOKIES



Everything Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 14

3 sticks (1 1/2 cups) butter
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 whole eggs
4 heaping cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola
1 heaping cup quick oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins

Steps:

  • Preheat the oven to 375 degrees F.
  • Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
  • With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

Applesauce fills in for some of the butter and oil in Ellie Krieger's cookies, reducing the fat and keeping the cookies moist. Apricots and cherries lend a little natural sweetness.

Provided by Ellie Krieger

Categories     dessert

Time 53m

Yield 18 to 20 cookies, (about 2 cookies per serving)

Number Of Ingredients 15

2 tablespoons unsalted butter, softened
2 tablespoons canola oil
1/3 cup light brown sugar
1/4 cup applesauce
1 egg white
1 teaspoon vanilla
2/3 cup whole-wheat pastry flour
1/2 cup oatmeal
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup chopped dried cherries
1/4 cup chopped dried apricots
1/4 cup lightly toasted walnuts
2 ounces dark chocolate, cut into chunks
Cooking spray

Steps:

  • Preheat oven to 375 degrees F.
  • Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
  • Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.

Nutrition Facts : Calories 200 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 7 milligrams, Sodium 74 milligrams, Carbohydrate 26 grams, Fiber 2.5 grams, Protein 3 grams

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES



A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies image

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

1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
1 ½ cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 ½ teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
½ cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

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

EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything but the Kitchen Sink Cookies image

When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18 cookies

Number Of Ingredients 17

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup sweetened shredded coconut
3/4 cup toffee bits
3/4 cup roughly chopped dark chocolate
3/4 cup dried cherries
3/4 cup roughly chopped pecans
3/4 cup roughly chopped salted pretzels
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
  • Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
  • Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

KITCHEN-SINK CHRISTMAS COOKIES



Kitchen-Sink Christmas Cookies image

We love a chocolate chip cookie any time of year, including during the holidays. But since Christmas is a special time, we wanted to create a chocolate chipper fit for the season, and that's how this sweet-and-salty, chewy-and-gooey cookie came about! It's chock-full of holiday M&M's® candies, mini marshmallows, pretzels, cocktail peanuts, holiday sprinkles-everything but the kitchen sink! And if you find this cookie is too good to stop making after Christmas is over, there's no saying you can't switch out the holiday colors in these cookies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1/2 cup green and red M&M's® candy-coated milk chocolate candies
1/2 cup miniature marshmallows
1/3 cup coarsely crushed mini pretzel twists
1/4 cup coarsely chopped cocktail peanuts
2 tablespoons green, red and white candy sprinkles

Steps:

  • Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
  • Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
  • Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 15 g, TransFat 0 g

GIANT KITCHEN SINK COOKIES



Giant Kitchen Sink Cookies image

This cookie has everything but the kitchen sink in its list of ingredients. Martha made this recipe on Martha Bakes episode 607.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 cookies

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups old-fashioned rolled oats
1 cup coconut chips
1 cup dried apricots, coarsely chopped
1 cup coarsely chopped dark chocolate
1 cup dried cherries
1 cup pecans, toasted

Steps:

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  • Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
  • In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
  • Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

EVERYTHING-BUT-THE-KITCHEN-SINK OATMEAL COOKIES



Everything-But-The-Kitchen-Sink Oatmeal Cookies image

Make and share this Everything-But-The-Kitchen-Sink Oatmeal Cookies recipe from Food.com.

Provided by Boyz 5

Categories     Dessert

Time 32m

Yield 36 cookies

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
3/4 cup packed brown sugar
2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla
2 1/2 cups quick-cooking rolled oats
1 cup unsweetened coconut
1 cup corn flakes or 1 cup other non-sugar-coated cereal
3/4 cup M&M's plain chocolate candy
2 ounces semisweet chocolate, chopped

Steps:

  • In bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.
  • In separate large bowl, beat butter, brown sugar and granulated sugar until light and creamy,1 minute.
  • Beat in egg and vanilla until combined.
  • Using wooden spoon, stir in flour mixture, oats, coconut, cereal, candy-coated chocolate pieces and semi-sweet chocolate until combined. (Dough will seem crumbly).
  • Form dough into 2 tablespoon balls and place 2 inches apart on parchment-lined cookie sheets.
  • Bake in top and bottom thirds of 350°F oven, rotating and switching pans half-way through,(to ensure even cooking) for about 12 minutes or until edges and tops begin to brown.
  • Remove from oven; press center of each cookie with bottom of glass tumbler; transfer to racks and let cool.

Nutrition Facts : Calories 164.2, Fat 10.2, SaturatedFat 7.2, Cholesterol 16.6, Sodium 114.9, Carbohydrate 17.4, Fiber 2.1, Sugar 8.5, Protein 2.4

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

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

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup quick-cooking oats
1 cup crisp rice cereal
1 cup sweetened shredded coconut
1 cup butterscotch chips
1 cup raisins
1 cup chopped walnuts

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 :

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

Everything but the kitchen sink!

Provided by Cara

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 60

Number Of Ingredients 12

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup vanilla baking chips
½ cup butterscotch chips
1 cup chopped pecans

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

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