Kitchen Sink Christmas Cookies Recipes

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KITCHEN SINK CHRISTMAS COOKIES



Kitchen Sink Christmas Cookies image

This is my grandmother's cookie recipe, which we lovingly call kitchen sink cookies because they have everything but the kitchen sink in them. They are a delicious holiday treat, and do very well when frozen.

Provided by Eryka Anson

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 17

1 cup brown sugar
1 cup white sugar
1 cup margarine
1 cup vegetable oil
1 egg
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
½ teaspoon butter-flavored extract
3 ½ cups all-purpose flour
1 cup quick-cooking oats
1 cup chocolate chips
1 cup butterscotch chips
1 cup crispy rice cereal (such as Rice Krispies®)
½ cup candied fruit, cut into small pieces
½ cup shredded coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine brown sugar, white sugar, margarine, and oil in a large bowl; beat with an electric mixer until creamy. Add egg, salt, baking soda, cream of tartar, vanilla extract, and butter flavor; mix well. Add flour and mix well. Stir in oats, chocolate chips, butterscotch chips, rice cereal, candied fruit, and coconut; cookie dough will be difficult to stir.
  • Drop cookie dough onto baking sheets using spoons or a small ice cream scoop.
  • Bake in the preheated oven until edges are set and lightly golden, 8 to 12 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 37.7 g, Cholesterol 6.2 mg, Fat 18.1 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 5.4 g, Sodium 208.9 mg, Sugar 20.8 g

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

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

KITCHEN SINK COOKIES



Kitchen Sink Cookies image

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

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts

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.

KARDEA'S KITCHEN SINK COOKIES



Kardea's Kitchen Sink Cookies image

These cookies are loaded with, you guessed it, everything but the kitchen sink! They've got chocolate chunks, white chocolate chips, dried cranberries, potato chips and pretzels. You know how I love a salty-sweet combo and I think you will too when you try these.

Provided by Kardea Brown

Categories     dessert

Time 1h

Yield 18 cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup semisweet chocolate chunks
3/4 cup white chocolate chips
3/4 cup crushed salty potato chips, such as Ruffles
1/2 cup sweetened dried cranberries
1/2 cup crushed pretzel twists (start with 3/4 cup)
1/2 teaspoon flaky sea salt, optional

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Combine the flour, baking soda and salt in a medium bowl. Set aside.
  • Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg and vanilla extract and beat on low speed until the yellow of the egg disappears, scraping down the bowl as needed. Add the flour mixture and beat on low speed just until everything is combined. Set aside a handful of chocolate chunks and chips for topping the cookies, then stir in the remaining semisweet and white chocolate along with the potato chips, cranberries and pretzels.
  • Scoop the dough into golf ball-size balls using a medium-size cookie scoop (2 1/2 ounces each). Arrange the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Insert the reserved chocolate chunks and chips into the cookie dough balls. Bake until the edges of the cookies are crisp and centers are still soft, 16 to 18 minutes. Sprinkle with flaky sea salt, if using, while still warm. Let the cookies cool on the baking sheets for 5 minutes then transfer to a cooling rack to cool completely.

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 :

GRANDMA'S KITCHEN SINK COOKIES



Grandma's Kitchen Sink Cookies image

These cookies are the best cookies I have ever made. (That is saying a lot because I bake all the time!) Everyone we serve these to loves them and requests the recipe. My mother created this recipe using the orginal Nieman Marcus cookie recipe. We have added tons of different ingredients but here are the ones we use the most.

Provided by Dana Z

Categories     Drop Cookies

Time 32m

Yield 72 cookies

Number Of Ingredients 16

1 1/2 cups honey
2 cups brown sugar
1 cup butter (for the lower fat version) or 1 1/2 cups applesauce (for the lower fat version)
1 cup shortening
1 cup peanut butter
4 large eggs
2 teaspoons vanilla
1 cup whole wheat flour
3 cups flour
1 tablespoon baking soda
1 tablespoon baking powder
24 ounces chocolate chips (optional)
2 cups of chopped nuts (optional)
1 cup raisins (optional)
1/2 cup of dried unsweetened coconut (you can add whatever you want) (optional)
6 -10 cups oatmeal (depends on how much you like oatmeal)

Steps:

  • Drop spoonfulls onto a greased cookie sheet then flatten with back of spoon or hand.
  • These cookies do not spread much during baking.
  • Bake in oven at 350° for 10-15 minutes depending on the size of the cookie. (I usually bake 12 minutes).
  • Let the cookies cool before moving off cookie sheet.

Nutrition Facts : Calories 168.4, Fat 8, SaturatedFat 2.9, Cholesterol 18.5, Sodium 108.9, Carbohydrate 22.3, Fiber 1.2, Sugar 12.2, Protein 3.1

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