Best 3 Giant Kitchen Sink Cookies Recipes

Indulge in the ultimate cookie experience with these Giant Kitchen Sink Cookies! These colossal cookies are loaded with an irresistible combination of chocolate chips, peanut butter chips, oats, raisins, butterscotch chips, and walnuts. Each bite offers a symphony of flavors and textures that will tantalize your taste buds. The original recipe yields 12 massive cookies, but there are also variations for smaller batches, gluten-free options, and even a recipe for a single giant cookie that's perfect for sharing or enjoying all to yourself. Get ready to satisfy your sweet tooth with these over-the-top cookies that are sure to become a favorite treat for any occasion.

Let's cook with our recipes!

GIANT KITCHEN SINK COOKIES

Giant Kitchen Sink Cookies image

This cookie has everything but the kitchen sink in its list of ingredients. Martha made this recipe on Martha Bakes episode 607.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 8 cookies

Number Of Ingredients 15

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups old-fashioned rolled oats
1 cup coconut chips
1 cup dried apricots, coarsely chopped
1 cup coarsely chopped dark chocolate
1 cup dried cherries
1 cup pecans, toasted

Steps:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

KITCHEN SINK COOKIES

Kitchen Sink Cookies image

Everything but the kitchen sink!

Provided by Cara

Categories Desserts Cookies Drop Cookie Recipes

Time 30m

Yield 60

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup vanilla baking chips
½ cup butterscotch chips
1 cup chopped pecans

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 18.2 g, Cholesterol 14.3 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 96.5 mg, Sugar 9.7 g

KITCHEN SINK COOKIES

Kitchen Sink Cookies image

Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to avoid over-beating, which may toughen the dough.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 14

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts

Steps:

Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

Tips:

Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies keep their shape.
Bake the cookies at a high temperature for a short amount of time. This will give them a chewy center and a crispy edge.
Let the cookies cool completely before serving. This will help them set and develop their full flavor.

Conclusion:

Giant kitchen sink cookies are the perfect cookie for any occasion. They're easy to make, delicious, and a great way to use up leftover ingredients. With a few simple tips, you can make giant kitchen sink cookies that are sure to be a hit with everyone who tries them.