6 Outrageous ‘Kitchen Sink’ Cookie Recipes

Anyone looking for a Plain-Jane, typical cookie needs to turn around right now. When you need to hit all of your cravings at once or want to have an absolutely outrageous snack, make a huge batch of kitchen sink cookies. Filled with chocolate, dried fruit, nuts, chips, pretzels, and even breakfast cereal, the following six recipes are anything but boring.

Source: Thinkstock

Source: Thinkstock

1. Giant Monster Cookies

Monster cookies are another name for kitchen sink cookies, and Taste of Home‘s version of the dessert is part peanut butter, part oatmeal cookie with plenty of chocolate. It yields about 2½ dozen cookies.

Ingredients:

  • 2 cups creamy peanut butter
  • ⅔ cup butter, softened
  • 1⅓ cups sugar
  • 1⅓ cups packed brown sugar
  • 4 eggs
  • 2½ teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon light corn syrup
  • 6 cups old-fashioned oats
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate M&M’s

Directions: In a large bowl, cream the peanut butter, butter, sugar, and brown sugar until light and fluffy, about 4 minutes. Beat in the eggs, baking soda, vanilla, and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M’s. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees Fahrenheit. Drop by ¼ cupfuls 3 inches apart onto ungreased baking sheets. Bake for 14-18 minutes or until edges are lightly browned. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Source: Thinkstock

Source: Thinkstock

2. A-to-Z Kitchen Sink Cookies

AllRecipes.com raided the spice rack and the pantry with this version of kitchen sink cookies. Chewy, flavorful, and certainly not your average cookie, these treats don’t need anything else to go with them, except maybe a glass of milk. It yields 5 dozen cookies.

Ingredients:

  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground mace
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup butter, softened
  • 1½ cups packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 tablespoon milk
  • 1½ 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

Directions: Preheat oven to 350 degrees Fahrenheit. 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.

 

Source: iStock

Source: iStock

3. Dried Fruit Kitchen Sink Cookies

Ellie Krieger had a slightly healthier (if that is possible) kitchen sink cookie in mind with this recipe from the Cooking Channel. Sweet dried fruit, like cherries, pairs perfectly with the chocolate. It makes about twenty cookies.

Ingredients:

  • ⅓ cup packed light brown sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons canola oil
  • ¼ cup applesauce
  • 1 teaspoon pure vanilla extract
  • 1 large egg white
  • ⅔ cup whole wheat pastry flour
  • ½ cup old-fashioned oatmeal
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fine salt
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dried cherries
  • ¼ cup lightly toasted walnuts
  • 2 ounces dark chocolate, cut into chunks
  • Nonstick cooking spray

Directions: Preheat the oven to 375 degrees Fahrenheit. Combine the brown sugar, butter and oil in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down the bowl, until the mixture is light and fluffy, about 2 minutes. Add the applesauce, vanilla and egg white and mix to combine. Add the flour, oatmeal, cinnamon, and salt and mix just until just combined. Add the apricots, cherries, walnuts, and chocolate and mix to combine.

Spray a baking sheet with nonstick cooking spray. Using 1 tablespoon of cookie dough at a time, roll into balls and place 2 inches apart on the baking sheet. Press the balls down with the palm of your hand to flatten slightly, as the cookies will not spread as much as cookies with more butter. Bake until lightly browned but still soft, 12 to 14 minutes. Remove from the oven and cool on racks.

Source: iStock

Source: iStock

4. Cowboy Cookies

Not nearly as outrageous as some of the previous cookies are the cowboy cookies from Martha Stewart. Like kitchen sink and monster cookies, the cowboy cookie turns a long ingredient list into a decadent cookie. You’ll end up with about 4 dozen cookies if you follow this recipe.

Ingredients:

  • ¾ cup pecans (3 ounces)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups old-fashioned oats (not instant or quick-cooking)
  • 6 ounces semisweet chocolate, cut into ¼-inch chunks
  • ½ cup shredded unsweetened coconut
  • Vegetable-oil cooking spray

Directions: Preheat oven to 350 degrees Fahrenheit. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)

Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.

Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to three days at room temperature in airtight containers

Source: Thinkstock

Source: Thinkstock

5. Kitchen Sink Cookies

This sweet and salty cookie comes from Very Best Baking. Filled with everything under the sun, from chips to chocolates, the cookies can be stored in an airtight container for up to one week. It yields about fifty cookies.

Ingredients:

  • ¾ cup old-fashioned oats
  • 2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons salt
  • ¼ teaspoon ground cinnamon
  • 1½ cups crushed potato chips (regular salted chips are best)
  • 1½ cups crushed pretzels
  • 1 package (11 ounces) chocolate covered raisins
  • 1 cup roasted and salted peanuts, chopped
  • ¾ cup white chocolate morsels
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ⅔ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Directions: Grind oats in food processor or blender until fine. Combine oats, flour, baking soda, salt, and cinnamon in medium bowl. Stir ingredients with a fork for at least one minute to thoroughly combine; set aside. Combine potato chips, pretzels, chocolate covered raisins, peanuts, and white morsels in large bowl. Stir until well combined; set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Beat until mixture is lighter in color and you can no longer see any sugar granules. Add eggs; beat until they are fully incorporated and the mixture has a light yellow color. Add flour mixture to creamed mixture in thirds; blend well. After blended, slowly add bowl of chips, pretzels, chocolate covered raisins, peanuts, and morsels until thoroughly combined. Add this mixture in slowly as it will thicken up very quickly.

Cover dough with plastic wrap; refrigerate for at least 1 hour. For best results, refrigerate dough overnight.

Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or a silicone mat. Spoon cookie dough onto prepared baking sheets using a large (2-tablespoon) ice cream scoop. Leave a 2-inch space around each cookie. Slightly flatten each scoop of dough with your palm. Bake for 9 to 11 minutes or until edges of cookies just start to turn golden brown . Cool on baking sheets for 2 to 3 minutes; remove to wire racks to cool completely.

Source: iStock

Source: iStock

6. Bottom of the Cereal Box Cookies

The end of that bag of cereal is about to get repurposed. The crunchy, crumbly bits that are no longer whole pieces of cereal become the perfect textures and flavors for cookies in this simple Betty Crocker recipe.

Ingredients:

  • 1 pouch (1 pound 1.5 ounces) sugar cookie mix
  • ½ cup butter, softened
  • 1 egg
  • 3 cups total cereal (Such as any combination of: Trix, Lucky Charms, Cinnamon Toast Crunch, Honey Nut Cheerios, Cocoa Puffs, Corn Chex)

Directions: Heat oven to 350 degrees Fahrenheit. In large bowl, stir cookie mix, butter, and egg until soft dough forms. Stir in cereal. Drop and shape dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet to cooling rack.

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