When it comes to cookies, there’s something truly special about the classic Chocolate Chip Kitchen Sink Cookies. These delightful treats are a glorious amalgamation of flavors and textures, combining the rich taste of chocolate with the crunch of nuts, the chewiness of oats, and the sweet tang of dried fruits. Perfect for any occasion, these cookies are not just a dessert; they are an experience. With just one bite, you’ll understand why they are often considered the ultimate cookie!
What Sets This Recipe Apart
What truly makes these Chocolate Chip Kitchen Sink Cookies stand out is their unique blend of ingredients. The addition of old-fashioned rolled oats gives them a hearty texture, while the roasted peanuts add a wonderful crunch. The coconut brings a subtle sweetness, and the dried sour cherries or cranberries offer a delightful tartness that perfectly balances the richness of the bittersweet chocolate. Each cookie is a surprise, bursting with contrasting flavors and textures in every bite!
Ingredients at a Glance
- 3/4 cup (110g) all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 4 to 6 ounces (115-170g) unsalted butter, at room temperature
- 1/2 cup (95g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups (125g) old-fashioned rolled oats
- 3/4 cup (80g) candied or roasted peanuts, very coarsely chopped
- 3/4 cup (60g) dried or flaked coconut
- 3/4 cup (100g) coarsely chopped bittersweet or semisweet chocolate
- 3/4 cup (90g) dried sour cherries or cranberries, coarsely chopped
Equipment at a Glance
- Mixing bowls – for combining dry and wet ingredients.
- Electric mixer – to cream the butter and sugars.
- Baking sheet – to bake the cookies.
- Parchment paper – for easy cookie release and cleanup.
- Cookie scoop or spoon – for portioning the dough.
Chocolate Chip Kitchen Sink Cookies Made Stepwise
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly and develop that perfect golden brown color.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This prevents the cookies from sticking and helps them bake uniformly.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and kosher salt. Set this mixture aside.
Step 4: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream the unsalted butter with the dark brown sugar and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 5: Add Egg and Vanilla
Beat in the large egg and add the vanilla extract, mixing until well combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few flour streaks are okay.
Step 7: Fold in the Goodies
Using a spatula, gently fold in the rolled oats, coarsely chopped peanuts, coconut, bittersweet chocolate, and dried sour cherries or cranberries. The dough will be thick and packed with deliciousness!
Step 8: Scoop and Bake
Using a cookie scoop or a spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
Step 9: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies with a glass of milk or your favorite beverage!
Allergy-Friendly Substitutes
- Butter: Substitute with coconut oil or a dairy-free butter alternative.
- Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a commercial egg replacer.
- Peanuts: Replace with almonds, walnuts, or sunflower seeds for a nut-free option.
- Coconut: Omit if there are allergies; the cookies will still be delicious!
Recipe Notes & Chef’s Commentary
- Butter: The amount of butter you choose to use can affect the texture of your cookies. For a chewier cookie, stick to 4 ounces, and for a richer, more decadent cookie, use 6 ounces.
- Mix-ins: Feel free to customize your mix-ins! Swap out the dried fruits for raisins or chocolate chunks for an extra chocolatey experience.
- Chilling the dough: For thicker cookies, consider chilling the dough for 30 minutes before baking. This helps control spreading and enhances the flavors.
- Storage: These cookies can be stored in an airtight container for up to a week, although they rarely last that long!
How to Store & Reheat
To store your Chocolate Chip Kitchen Sink Cookies, place them in an airtight container at room temperature for up to 1 week. If you want to keep them fresh for a longer period, consider freezing them. Just ensure they are fully cooled, then store them in a freezer-safe bag or container. To reheat, simply pop them in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Helpful Q&A
Can I use rolled oats instead of quick oats?
Yes, rolled oats work perfectly in this recipe, giving the cookies a chewy texture. Quick oats can also be used but may yield a slightly different texture.
What if I don’t have dark brown sugar?
You can substitute light brown sugar or even granulated sugar, although the flavor will be less caramel-like. If using granulated sugar, consider adding a tablespoon of molasses for a similar flavor profile.
Can I mix in other types of chocolate?
Absolutely! Feel free to use milk chocolate, white chocolate, or even a mix of different chocolates for a fun twist.
How do I know when my cookies are done baking?
Look for the edges to be set and lightly golden, while the centers should still look soft. They will continue to cook a bit while cooling on the baking sheet.
Desserts to Finish
Final Thoughts
In the world of baking, Chocolate Chip Kitchen Sink Cookies reign supreme for their versatility and irresistible flavor. Each cookie is a delightful combination of crunchy, chewy, sweet, and tart, making it a perfect treat for any cookie lover. Gather your ingredients, preheat your oven, and get ready to enjoy a batch of these delectable cookies that will surely become a family favorite. Happy baking!
Chocolate Chip Kitchen Sink Cookies
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 4 to 6 ounces unsalted butter at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups old-fashioned rolled oats
- 3/4 cup candied or roasted peanuts very coarsely chopped
- 3/4 cup dried or flaked coconut
- 3/4 cup coarsely chopped bittersweet or semisweet chocolate
- 3/4 cup dried sour cherries or cranberries coarsely chopped
Instructions
- Begin by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly and develop that perfect golden brown color.
- Line a baking sheet with parchment paper. This prevents the cookies from sticking and helps them bake uniformly.
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and kosher salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer to cream the unsalted butter with the dark brown sugar and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Beat in the large egg and add the vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few flour streaks are okay.
- Using a spatula, gently fold in the rolled oats, coarsely chopped peanuts, coconut, bittersweet chocolate, and dried sour cherries or cranberries. The dough will be thick and packed with deliciousness!
- Using a cookie scoop or a spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
- Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies with a glass of milk or your favorite beverage!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie scoop or spoon
Notes
- For a chewier cookie, use 4 ounces of butter; for a richer cookie, use 6 ounces.
- Feel free to customize your mix-ins! Swap out dried fruits for raisins or chocolate chunks.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to a week.
