These kitchen sink cookies contain everything but the kitchen sink. Packed full of oats, chocolate chips, and coconut.
If there is one thing I love more than anything it’s a delicious cookie packed with all the things I love. And in this case, those things are oats, chocolate, and coconut!
I mean, can you go wrong with any cookie recipe titled “kitchen sink cookies?”
To me, that means these cookies will be bursting with flavor and that is just what these bring!
Buttery oat-based cookies filled with semi-sweet chocolate chips and a touch of sweetened coconut flakes.
I think pecans would make a lovely addition as well!
Ingredients in kitchen sink cookies
- Butter
- Granulated and brown sugar
- Eggs
- Baking soda and baking powder
- Kosher salt
- Old Fashioned rolled oats
- Semisweet chocolate chips
- Sweetened coconut flakes
More cookie recipes
- Craving a fall spin on your cookies? Try my Maple Glazed Cookies
- Want a cookie fit for a party? Try my Chocolate Chip Cookie Cake
- Love a citrus zest to your cookie? Try my Lime Glazed Sugar Cookies
- Need a cookie fast? Try my Brownie Mix Cookies
Kitchen Sink Cookies
These kitchen sink cookies contain everything but the kitchen sink. Packed full of oats, chocolate chips, and coconut.
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Ingredients
- 1/2 pound unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups old fashioned oats
- 2 cups semisweet chocolate chips
- 1 cup sweetened flake coconut
Instructions
- Preheat oven to 350 degrees F and line baking sheets with Silpat baking mats or parchment paper.
- In a large bowl, either by hand or mixer, beat butter, granulated 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 extract.
- In a medium bowl sift together flour, baking soda, baking powder, and kosher salt.
- Gradually stir into the butter mixture until well blended.
- Add oats, chips, and coconut, and stir until well blended.
- Drop batter by heaping tablespoon or with a 1-ounce cookie scoop on pan about 2 inches apart.
- Press tops down with the bottom of a glass to flatten cookies evenly.
- Bake until golden, about 16 -18 minutes.
- Cool on the pan for 2 minutes. Remove from pan and finish cooling completely on a wire rack.
Notes
Source: Martha Stewart
Nutrition
Serving: 1g | Calories: 108kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 55mg | Fiber: 1g | Sugar: 9g
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