Kitchen Sink Cookies Recipe

Recipes

Kitchen Sink Cookie Recipe With Ingredients From Your Pantry

June 11, 2020

In collaboration with The Watkins Company. Thank you for supporting the brands that support A Taste of Koko!

Koko holding cookies

When was the last time you cleaned out your pantry? Three months ago? Six months ago? Well, right now is the perfect time to look in the pantry and find all those random snacks and baking items. I found bags of half-eaten nuts, rolled oats, coconut flakes, chocolate chips, and an entire bin of baking ingredients!

I haven’t baked cookies in a while so I thought I would make kitchen sink cookies with ingredients I found in my pantry. Growing up, my neighbor across the street would bake the most marvelous baked treats and my favorite were her kitchen sink cookies. She would add all kinds of toppings like candy pieces, pretzels, and even cereal. 

baking cookies with Watkins vanilla extract

My kitchen sink cookie recipe is made with ingredients I found in my pantry and spices from Watkins, a line of organic spices and spice blends that are free from dyes, high-fructose corn syrup, added MSG, and other artificial ingredients. 

 

Watkins vanilla extract

Watkins’ organic spices, herbs and blends are made with the highest-quality, USDA Organic Certified and Non-GMO Project Verified herbs and spices sourced from trusted growers that follow sustainable standards to ensure the best flavor in every meal. 

For this kitchen sink cookie recipe, I’m using Watkins All Natural Original Gourmet Baking Vanilla Extract and Organic Ground Cinnamon. Watkins All-Natural Original Gourmet Baking Vanilla Extract is made with no artificial flavors or colors, GMOs, or corn syrup. Unlike high-alcohol vanilla extracts, this low-alcohol, bake-proof, freeze-proof formula retains delicious flavor that doesn’t evaporate when baking or freezing.

Watkins products are available online at Watkins1868.com and at select stores nationwide!

SEE ALSO: Raspberry Almond Scones With Honey Butter Recipe

I love chewy cookies with crispy edges so I used softened butter instead of melted butter and used both baking soda and baking powder. Try out this kitchen sink cookie recipe and let me know what you think!

Kitchen Sink Cookies
Yield: 16 large cookies

Kitchen Sink Cookies Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown light sugar
  • 2 large eggs
  • 1 tsp Watkins All Natural Original Gourmet Baking Vanilla
  • 1/2 tsp Watkins Organic Ground Cinnamon
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking power
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1/2 cup coconut flakes
  • 1/2 cup rolled oats
  • 1/4 cup almonds
  • flaky sea salt

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, add softened unsalted butter, granulated sugar, and brown sugar. Beat with a stand mixer with a paddle attachment or hand mixer on medium speed until creamy.
  3. Add eggs one at a time and beat until fluffy - about 2 minutes.
  4. Add vanilla extract and ground cinnamon and beat until blended.
  5. Whisk together the dry ingredients in another bowl - all-purpose flour, baking soda, baking powder, and salt.
  6. Add to the butter mixture and beat on low speed until just blended.
  7. Using a spatula, fold in the chocolate chips, almonds, coconut flakes, and oats by hand.
  8. Using a cookie scoop, scoop and drop the cookie dough onto the prepared baking sheets. Make sure to leave enough room between each cookie because they will spread as they cook.
  9. Sprinkle with flaky sea salt on top of each cookie.
  10. Bake cookies until golden brown, about 12 - 15 minutes.
  11. Allow cookies to cool on baking sheets and then transfer to wire racks. Let cookies cool before serving!
  12. (Optional) If you don't want to bake the entire batch of cookies, place cookie dough scoops on a baking sheet and put into the freezer to harden. Then store in a freezer plastic bag and store in the freezer until ready to bake.

Notes

Dig into your pantry and find any leftover snacks like candy, chips, and nuts to add to these kitchen sink cookies!

KITCHEN SINK COOKIE RECIPE STEP-BY-STEP

Creaming sugar and butter with hand blender

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a large bowl, add softened unsalted butter, granulated sugar, and brown sugar. Beat with a stand mixer with a paddle attachment or hand mixer on medium speed until creamy. 

I do not recommend creaming by hand because the butter needs to be beaten so it’s creamy and fluffy.

 

Cracking egg over mixing bowl

3. Add eggs one at a time and beat until fluffy – about 2 minutes.

 

Adding Watkins baking vanilla extract

Watkins ground cinnamon

4. Add vanilla extract and ground cinnamon and beat until blended.

 

Adding all purpose flour

5. Whisk together the dry ingredients in another bowl – all-purpose flour, baking soda, baking powder, and salt.

6. Add to the butter mixture and beat on low speed until just blended.

 

Adding sliced almonds

7. Using a spatula, fold in the chocolate chips, almonds, coconut flakes, and oats by hand. Feel free to add in any other snacks you find in your pantry!

The dough might feel too dry but don’t add anything else! 

 

Scooping cookie dough with an ice cream scoop

Scooping cookie dough with an ice cream scoop

8. Using a cookie scoop, scoop and drop the cookie dough onto the prepared baking sheets. Make sure to leave enough room between each cookie because they will spread as they cook.

Depending on how big your ice cream scoop is, you might have to bake your cookies longer and you’ll get more or fewer cookies. I’m using a large ice cream scoop so I only got 16 cookie scoops.

 

Adding flaky salt to cookies

9, Sprinkle with flaky sea salt on top of each cookie.

 

Taking cookies out of the oven

10. Bake cookies until golden brown, about 12 – 15 minutes.

 

Koko holding cookies

Cooling cookies on a wire rack

11. Allow cookies to cool on baking sheets and then transfer to wire racks. Let cookies cool before serving!

 

Storing cookies in the freezer

Storing cookie dough

(Optional) If you don’t want to bake the entire batch of cookies, place cookie dough scoops on a baking sheet and put into the freezer to harden. Then store in a freezer plastic bag and store in the freezer until ready to bake.

 

baking cookies with Watkins vanilla extract

Enjoy!

Kitchen Sink Cookie Recipe by atasteofkoko on Jumprope.

WRITTEN BY:

Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.

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