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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.
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’ 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!
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 COOKIE RECIPE STEP-BY-STEP
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.
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. 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!
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.
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!
(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.
Kitchen Sink Cookie Recipe by atasteofkoko on Jumprope.