Serves a Crowd

The Best Kitchen Sink Cookies

December  9, 2013
13 Ratings
Author Notes

My mom made these a few times a week growing up. They are a take on the humble oatmeal, but somehow the combination makes them taste different from any cookie I've had. Also - chilled, it makes the best cookie dough of all time. —Posie (Harwood) Brien

  • Makes 1 batch
  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup wheat germ
  • 3 cups rolled oats
  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup unsweetened shredded coconut
  • 1 cup raisins
  • 1 cup chopped toasted nuts (pecans or walnuts are best)
  • 1 cup chocolate chips
  • 1 cup Grape-Nuts cereal
In This Recipe
  1. Cream the butter and sugars until very light.
  2. Add eggs and vanilla and mix very well.
  3. Add remaining ingredients and mix until combined.
  4. Bake at 350 for 10-15 minutes, depending on size of cookies. (I like to make each about the size of an ice cream scoop of dough).

See what other Food52ers are saying.

  • Tori Gordon
    Tori Gordon
  • BocaCindi
  • aussiefoodie
  • Lindsay-Jean Hard
    Lindsay-Jean Hard
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.