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Kitchen Sink Cookies

Kitchen Sink Cookies by Wood and Spoon blog. This is a catch-all chocolate chip cookie loaded with pretzels, toffee, oats and dark chocolate chunks and chips! The dough is adaptable and can be used with a number of other mix-ins: dried fruit, white chocolate, peanut butter chips, and more! This simple recipe comes together quickly, freezes well, and is a delicious chewy treat for all year round. Read more about the recipe on thewoodandspoon.com

5 from 1 reviews

These kitchen sink cookies are a great catch-all for leftover candies, chocolates, and cookie add-ins! These feature chocolate, oats, pretzels, and toffee!

Ingredients

Scale
  • 1 cup (230 gm) unsalted butter
  • ½ cup (100 gm) sugar
  • ¾ cup (150 gm) brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 23/4 cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips or chunks
  • 1 cup old-fashioned oats
  • 1 cup crushed pretzel bits, plus more for garnishing, if desired
  • ½ cup toffee bits

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Melt the butter over low heat on the stove, being sure to not let it boil. Pour the melted butter into a large bowl and stir in the sugar and brown sugar. Stir in the eggs and extract. Add the flour, soda, powder, and salt and fold the mixture together just until combined. Add in the chocolate, oats, pretzel bits, and toffee. Fold to combine. Use a medium cookie scoop to portion out 1-1/2 tablespoon sized rounds of dough. Roll them gently and space them out 2” apart on the baking sheets. Sprinkle with a bit of flaky sea salt if desired.  Bake in the preheated oven for about 11 minutes or until the edges are set and the cookies are baked through. Allow to cool prior to enjoying!

Notes

  • Feel free to add any combination of add-ins to this recipe in place of the chocolate, pretzels, and toffee! Just stick with the same amounts.