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Kitchen Sink Cookies

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These kitchen sink cookies contain everything but the kitchen sink. Packed full of oats, chocolate chips and coconut. 

If you have read my bio then you know I am a nanny. I love my job and wouldn’t change it for the world, but this year my little girl became a Brownie. I knew the time would come when she would run up to me and ask if I wanted to buy some Girl Scout cookies, my weakness. Give me some frozen Thin Mints and Samoas and I’m set.

I bought three boxes of each and could have bought more but I really don’t need anymore. I brought these cookies home and started to indulge in their lovely goodness. Then it hit me. I hadn’t baked anything in awhile. I couldn’t take pictures of Girl Scout cookie and pass them off as my own. So then I realized I had to put away the cookies and make something of my own.

Since I was still craving cookies I decided to make cookies. I wanted to make something that would use up some of ingredients all ready in my house because I didn’t want to go out and buy more stuff for my overflowing pantry. The cookies were a mix of oats, coconut and chocolate. The good thing about these cookies is that you can add whatever you want. If you feel like adding nuts, raisins, cranberries….go for it. I knew what I liked and what I wanted so I just did what made me happy. They turned out great and at first I thought they could use a little more sugar but I changed my mind after the second cookie. You could truly taste each ingredient and that is exactly what I wanted. There is no point in eating a cookie if all you can taste is sugar.

I also just learned that my boyfriend bought Girl Scout cookies from someone at his work so I guess we will be getting even more Thin Mints in our house….uggggg…..

Kitchen Sink Cookies

These kitchen sink cookies contain everything but the kitchen sink. Packed full of oats, chocolate chips and coconut.

Yield: about 4 dozen

Prep Time: 10 minutes

Cook Time: per batch

Total Time: 20 minutes


  • 2 sticks unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups rolled oats
  • 2 cups semisweet chocolate chips
  • 1 cup sweetened flake coconut

Source: Martha Stewart


Preheat oven to 350 degrees. Line baking sheets with silpat baking mats or parchment paper.

In a large bowl, either by hand or mixer, 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 and coconut, and stir until well blended.

Drop batter by heaping tablespoon or with 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 pan for 2 minutes. Remove from pan and finishing cooling completely on a wire rack.