The Best Kitchen Sink Cookies

By Posie (Harwood) Brien
December 9, 2013
11 Comments


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

Ingredients

  • 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

Directions

  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).

More Great Recipes:
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Reviews (11) Questions (0)

11 Comments

metrobridget July 26, 2018
Just made these as written. Good flavor but very dry. I had to really pack them into shape. Any suggestions?
 
Author Comment
Posie (. July 26, 2018
Hm sounds like the culprit may be too much flour—are you measuring it by weight? I always do. You can also always add fewer oats if you find the dough too dry—I start with fewer add ins and add more to make the right texture dough.
 
Tori G. May 19, 2016
Is there a good substitute for the wheat germ?
 
Author Comment
Posie (. May 19, 2016
You can leave it out! Or just use more cereal. Or wheat bran would work well too.
 
melissa May 4, 2016
note for anyone considering these: they're great, but you need a REALLY big bowl for these! my dough was sort of dry, but it might be because i tried to cut down on the sugar. perhaps given the amount of add-ins, this was not a recipe that took well to reducing the sugar? (not sure how the science works..)
 
melissa May 4, 2016
i shaped them into balls before cooking, but they didn't spread very much. how did you get them like in the photo, posie?
 
bowensoap September 7, 2015
I don't keep Grape Nuts around but have everything else in the pantry. I'm wondering if something like uncooked bulgar wheat might sub for Grape Nuts?
 
BocaCindi September 7, 2015
I've been making a variation of these for years. I call them kitchen sink cookies too. I add walnuts, almonds, chopped dry apricots, dried cranberries. I don't put in the grape nuts cereal, but there's always a next time. I add more flour to mine too. Great recipe. Use a meatball scoop. Leftover balls go into the freezer. Whenever I want cookies I put the balls on a sheetpan, let them thaw, and bake in convection oven for 15 minutes at 325 degrees.
 
aussiefoodie September 7, 2015
Any ideas for a substitute for the grape but cereal?
 
Lindsay-Jean H. June 3, 2015
This cookie dough is outrageously good. I might never find out how the baked cookies taste.
 
Author Comment
Posie (. June 3, 2015
Haha I know, I've started freezing half of the batch in balls of dough and eating them straight from the freezer -- shh!