Quick Kitchen Sink Cookies Recipes

KITCHEN SINK COOKIES

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.

KITCHEN SINK COOKIES

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.

KITCHEN SINK COOKIES

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.

KITCHEN SINK COOKIES

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.

QUICK KITCHEN SINK COOKIES

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.

EVERYTHING-BUT-THE-KITCHEN-SINK OATMEAL COOKIES

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.

EASY KITCHEN SINK COOKIES

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.

KITCHEN SINK COOKIES

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.

KITCHEN-SINK CHRISTMAS COOKIES

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.