Bake

Dad’s Kitchen Sink Cookies

May 13, 2020
Photo by Matt Armendariz
Author Notes

Thought you’d find just one cookie recipe in this book? THINK AGAIN! This is my dad’s famous recipe, featuring just about any cookie add-in ingredient you can think of—two kinds of chocolate, dried fruit, oats, the works. The result is a super-chewy cookie that’s best stored in the freezer for any time a craving hits. I’d say you could rewarm them, but who are we kidding—if you’re like me, you eat them straight out of the freezer!

Excerpted from Eat What You Want. —WhatsGabyCooking

  • Prep time 15 minutes
  • Cook time 12 minutes
  • Makes 3 dozen cookies
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 teaspoons vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 2 1/2 cups (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
  • 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
In This Recipe
Directions
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large stand mixer, cream together the butter and both sugars for 2 to 3 minutes, until fluffy. Add the eggs one at a time, scraping down the sides of the bowl with a spatula in between additions. Add the vanilla and mix to incorporate.
  3. In a large bowl, combine the flour, pulverized oats, baking soda, baking powder, and salt. Mix everything together. Add the dry ingredients to the wet ingredients in 2 batches, mixing on a low speed to incorporate.
  4. Add the M&M’s, chocolate chips, dried cranberries, and dried apricot and mix by hand for a few seconds until just incorporated (you’ll need some elbow grease!).
  5. Using a medium-size cookie scoop, scoop 12 balls of dough onto the prepared baking sheet. Bake for 10 to 12 minutes, depending on how chewy you want your cookies. I’m a 10 ½-minute kind of cookie baker.
  6. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Repeat process with the remaining dough. Freeze cookies as needed so you always have some on hand.

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