Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dad’s Kitchen Sink Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 114 reviews
  • Author: Alvarez
  • Prep Time: 15 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 27 Minutes
  • Yield: 3 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Dad’s Kitchen Sink Cookies are hearty, chewy, and packed with a variety of sweet and tangy mix-ins including M&M’s, chocolate chips, dried cranberries, and chopped dried apricots. These cookies combine the rustic texture of pulverized oats with classic buttery cookie dough, baked to perfection for a delightful treat that’s perfect for any occasion.

Ingredients

Units Scale

Wet Ingredients

  • 1 cup (225 grams/2 sticks) unsalted butter
  • 1 cup (100 grams) granulated sugar
  • 1 cup (220 grams) packed brown sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract

Dry Ingredients

  • 2 cup (250 grams) all-purpose flour
  • 2 1/2 cup (225 grams) old-fashioned oats, pulverized in a blender for 30 seconds until smooth
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Mix-Ins

  • 1 cup (200 grams) M&;M’s
  • 1 cup (175 grams) semisweet chocolate chips
  • 1 cup (140 grams) dried cranberries
  • 1 cup (130 grams) chopped dried apricots

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Cream Butter and Sugars: In a large stand mixer, cream together the butter, granulated sugar, and brown sugar for 2 to 3 minutes until the mixture is light and fluffy. This creates a creamy base for your dough.
  3. Add Eggs and Vanilla: Add eggs one at a time, scraping down the sides of the bowl between additions to fully incorporate each egg. Then, add vanilla extract and mix well to combine.
  4. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, pulverized oats, baking soda, baking powder, and kosher salt until evenly distributed.
  5. Mix Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients in two batches, mixing on low speed just until incorporated to avoid overmixing and ensure tender cookies.
  6. Fold in Mix-Ins: Add the M&M’s, semisweet chocolate chips, dried cranberries, and chopped dried apricots to the dough. Mix by hand for a few seconds until everything is evenly distributed throughout the dough.
  7. Shape and Bake Cookies: Using a medium cookie scoop, portion 12 balls of dough onto the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, depending on your preferred chewiness (about 10 ½ minutes is ideal for chewy cookies).
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Repeat the baking process with the remaining dough.
  9. Store or Freeze: Freeze any leftover cookies to keep them fresh so you always have some on hand for a quick treat.

Notes

  • The oats are pulverized in a blender to help create a smoother, less chewy texture in the cookies while still retaining oat flavor.
  • Using parchment paper on the baking sheet helps prevent sticking and allows for even baking.
  • Adjust baking time slightly if you prefer softer or crisper cookies.
  • Freeze baked cookies in an airtight container for up to 3 months.
  • Feel free to substitute mix-ins like nuts or other dried fruits based on preference.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 140mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 35mg

Find it online: https://copyrecipe.com/dads-kitchen-sink-cookies-recipe/