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.
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
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
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
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
JOHN'S KITCHEN SINK COOKIES
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
- Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.
- With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
- Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
- Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 228 g, Fat 12 g, Fiber 1 g, Protein 3 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 :
"KITCHEN SINK" CHOCOLATE CHUNK COOKIES
Provided by Food Network
Categories dessert
Time 42m
Yield approximately 36 cookies.
Number Of Ingredients 12
Steps:
- Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
- Add eggs, l at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
- Add vanilla extract and mix at low speed (to avoid splashing) to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined.
- Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold.
- Preheat oven to 350 degrees F (300 degrees F if using convection oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes (depending on type of oven), turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.
- Serving Suggestions: Fill 2 cookies with your favorite ice cream or gelato and freeze for the "perfect" ice cream sandwich or fill with chocolate butter for an utterly divine sandwich cookie. Serve with a cold glass of milk.
KITCHEN SINK COOKIES
I'm calling these "Kitchen Sink" cookies because they have pretty much everything BUT the kitchen sink in them! These should satisfy everybody's cookie preference, except maybe peanut butter, although it would be interesting to add that as well. I think this recipe would be fairly flexible as some of the ingredients can be either substituted or removed entirely, depending on your preference or what you have in your baking cupboard. They turn out soft and chewy.
Provided by Kathleen Constance
Categories Dessert
Time 1h30m
Yield 60 cookies
Number Of Ingredients 19
Steps:
- In a large bowl, cream together butter and sugars. Add vanilla and eggs and mix well.
- Blend in flours and baking powder and soda.
- Mix in all remaining ingredients.
- Roll cookie dough into 1" balls and place on non-stick or parchment-covered cookie sheets. Flatten each with a fork.
- Bake at 350 degrees for 10 to 14 minutes, depending on your "doneness" preference. I cooked mine for 12 minutes with my oven rack slightly above centre and they turned out perfectly golden brown!
- Suggested substitutions: Finely chopped nuts for the flax seeds. Any chopped dried fruit for either the raisins or the cranberries, or both. The sunflower and sesame seeds would give a slightly different flavour if lightly roasted first, rather than raw. Wheat germ can be substituted for the wheat bran.
Nutrition Facts : Calories 113.8, Fat 6.4, SaturatedFat 3.1, Cholesterol 15.2, Sodium 58, Carbohydrate 13.6, Fiber 1.5, Sugar 7.6, Protein 2
GRANDMA'S KITCHEN SINK COOKIES
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
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
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 :
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KITCHEN SINK COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 1 hr 15 minsServings 28
- Preheat oven to 350°F. Line 4 baking sheets with parchment paper. Beat butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes. Add eggs 1 at a time, beating until fluffy, about 2 minutes. Add vanilla, beating until blended, about 10 seconds.
- Whisk together flour, baking soda, baking powder, and kosher salt in a bowl; gradually add to butter mixture, beating on low speed, until just blended. Fold in chocolate, almonds, corn chips, and oats by hand.
- Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Sprinkle evenly with flaky sea salt.
- 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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