Kitchen Sink Cookie Recipe
I’ve had a lot of recipe posts lately…with two kids under 1.5 my DIY time has been hard to come by, but we have to eat, right!
Chickadee LOVES sitting up on the counter and baking with me. Mixing is her favorite part and we usually make a mess, but it’s so worth it to see that smile of hers! We make a lot of muffins and cupcakes, but rarely do I make cookies from scratch. But today I decided we would. These Kitchen Sink Cookies have lots of ingredients, so I knew the mixing would be in full swing!
You can really make these cookies what you want them to be…after mixing the basic base recipe you can really mix things up by adding more or less of the “fun” ingredients –M&Ms, chocolate chips, peanut butter chips, nuts, crushed candy bar, etc… Whatever makes your heart sing! This was Chickadee’s favorite part.
- 2 sticks of softened, salted butter
- 1/2 cup of sugar
- 1 1/2 cups of brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 1/2 cups of all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 1 1/2 cups of oats (quick cooking or regular)
- 1/2 cup of M&Ms
- 1/2 cup of white chocolate chips
- 1/2 cup of peanut butter chips
- 2 1/4 cup of rice krispies
- Preheat oven to 375 degrees.
- Cream butter with sugars until combined and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and beat.
- In a separate bowl combine flour, baking soda, baking powder, and kosher salt.
- Add to mixing bowl and mix till combined. A
- Add in remaining ingredients in whatever quantity you prefer.
- Add Rice Krispies at the very end, mixing until just combined.
- Use a cookie scoop (or ice cream scoop) to scoop balls of dough onto a cookie sheet.
- Bake until golden brown (about 15 minutes), then allow to cool on a rack.
Full disclosure, I put my cookies scoops pretty close together and they ran into one another making one HUGE cookie. So I used a circle cookie cutter to separate my cookies.
These are best with a cold glass of milk! ENJOY!