Chocolate Chip Kitchen Sink Cookies
You'll love these Chocolate Chip Kitchen Sink Cookies! A delightful mix of chocolate, nuts, oats, and dried fruits in every bite!
Servings: 24 servings
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.