Description
These delicious Kitchen Sink Cookies are a delightful mix of textures and flavors, packed with chocolate chips, nuts, dried fruit, coconut, and crunchy pretzels or potato chips. Perfectly soft on the inside with golden edges, these cookies are a fantastic treat that combines sweet, salty, and nutty elements all in one bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 cup chocolate chips
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut (optional)
- 1/2 cup crushed pretzels or potato chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This helps create a tender texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can make cookies tough.
- Add Mix-ins: Fold in the chocolate chips, chopped nuts, dried cranberries or raisins, shredded coconut, and crushed pretzels or potato chips if using, ensuring they are evenly distributed.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes, or until the edges turn golden while the centers remain soft, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- You can customize the mix-ins based on preference or what you have on hand—try different nuts or dried fruits.
- Optional mix-ins like shredded coconut and crushed pretzels add interesting texture but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days for freshness.
- For softer cookies, slightly underbake by reducing baking time by 1-2 minutes.
- Make sure the butter is softened to room temperature to cream properly.
