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These kitchen sink cookies are soft, chewy, and loaded with white chocolate chips, buttery toffee, coconut, and rolled oats. The best part is that you can make them your own with whatever you have in the pantry: pretzels, potato chips, chocolate chunks, nuts, or candy all work.
Pin this now to find it later
Pin ItI’ve made a LOT of cookies over the years, and this combination of white chocolate, toffee, coconut, and oats is still one of my favorites. I originally made these as an “everything but the kitchen sink” cookie, using all the good things I love in a cookie dough, and the combination just works. They’re buttery, chewy, a little crunchy, and SO good warm from the oven.
If you love a really good loaded cookie, try my butterless chocolate chip cookies, oatmeal chocolate chip cookies, and chocolate chip walnut cookies, too.
Why You’ll Love These Cookies
Soft and chewy: Butter, oil, brown sugar, and rolled oats give these cookies a wonderfully chewy texture.
Loaded with mix-ins: My version has white chocolate, toffee, coconut, and oats in every bite.
Easy to customize: Add pretzels, potato chips, nuts, chocolate chunks, or whatever sounds good.
Sweet and salty: Add a salty mix-in to balance the white chocolate and buttery toffee.
What Are Kitchen Sink Cookies?
Kitchen sink cookies get their name from the phrase “everything but the kitchen sink.” They’re essentially loaded cookies made with a variety of mix-ins, and there’s plenty of room to customize them with whatever you have on hand.
My favorite combination is white chocolate chips, toffee bits, sweet shredded coconut, and rolled oats. You can make them exactly as written or use the dough as a base and add a few of your own favorite mix-ins.
Kitchen Sink Cookies Ingredients
All-purpose flour: Spoon the flour into the measuring cup and level it off rather than packing it in.
Baking soda + cream of tartar: Both are part of the base of this cookie dough.
Salt: Balances the sweetness of all those mix-ins.
Unsalted butter: Let it soften before mixing so it creams easily with the sugars.
Granulated sugar + brown sugar: I use both in this recipe for sweetness and texture.
Vegetable or canola oil: This recipe uses butter AND oil. The oil helps give these cookies their soft, chewy texture. If you love baking cookies with oil, my chocolate chip cookies without butter are made entirely without butter.
Large egg: Adds moisture and structure to the dough.
Vanilla extract: Use pure vanilla extract for the best flavor.
Rolled oats: Add chewiness and texture. Use old-fashioned rolled oats.
Toffee bits: One of my favorite parts of this recipe! You get little bites of buttery toffee throughout the cookies.
White chocolate chips: White chocolate is SO good with the toffee and coconut. You can also use semi-sweet or milk chocolate.
Sweet shredded coconut: Adds another layer of sweetness and texture.
How to Make Kitchen Sink Cookies
- Mix the dry ingredients: Whisk together 2½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and ½ teaspoon salt. Set aside.
- Cream the butter and sugars: Using an electric mixer, beat 1 cup softened unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar on medium speed until light and fluffy.
- Add the wet ingredients: Mix in ½ cup vegetable or canola oil, 1 large egg, and 1 teaspoon vanilla extract until combined.
- Add the dry ingredients: Turn the mixer to low and gradually add the flour mixture. Scrape down the sides and bottom of the bowl and mix just until combined.
- Add the mix-ins: Mix in 1 cup rolled oats, ½ cup toffee bits, 1 cup white chocolate chips, and ½ cup sweet shredded coconut on low just until evenly distributed. Don’t overmix.
- Chill: Cover the dough and refrigerate for at least 20 minutes.
- Scoop: Preheat the oven to 350°F and line baking sheets with parchment paper. Use a cookie scoop to portion the dough onto the prepared baking sheets, leaving room between each cookie. I bake no more than 9 cookies per sheet.
- Bake: Bake for about 10 minutes, until the edges are set and the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Eden’s Recipe Tips
Don’t overbake: Take the cookies out when the edges are set but the centers still look a little soft.
Chill the dough: Give it at least 20 minutes in the refrigerator before baking.
Don’t overload the dough: If you’re adding extra mix-ins, choose just a few so you don’t overwhelm the cookie.
Don’t overmix: Once you add the flour, mix only until everything comes together.
Give them room: I bake no more than 9 cookies on a sheet so they have room to spread.
Kitchen Sink Cookie Mix-In Ideas
One of the best things about kitchen sink cookies is making them your own. In addition to the white chocolate, toffee, coconut, and oats in this recipe, try adding:
- Something salty: Crushed pretzels or potato chips
- More chocolate: Semi-sweet or dark chocolate chunks
- Nuts: Walnuts, pecans, or macadamia nuts
- Something chewy: Dried cranberries or cherries
- Candy: Chopped candy or peanut butter chips
- Caramel: Chopped soft caramels or butterscotch chips
Choose a few favorites rather than adding everything at once so you don’t overload the dough. I love mixing different textures: something salty, something crunchy, and plenty of chocolate.
For more fun cookie recipes, try my chocolate cherry cookies, pumpkin chocolate chip cookies, or browse all of my cookie recipes
How to Store
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Make ahead: You can make the dough ahead and refrigerate it overnight before baking. Let very firm dough sit at room temperature briefly if needed to make it easier to scoop.
Kitchen Sink Cookies FAQs
The name comes from the phrase “everything but the kitchen sink.” These cookies are loaded with different mix-ins, and you can customize them with whatever you have in your pantry.
For this recipe, yes. I recommend chilling the dough for at least 20 minutes before scooping and baking.
Chocolate chips or chunks, toffee, pretzels, potato chips, coconut, nuts, dried fruit, peanut butter chips, butterscotch chips, and chopped candy are all fun options. You don’t need to use them all: choose a few that give you a good mix of sweet, salty, crunchy, and chewy.
Yes. I love white chocolate in this recipe, but you can use semi-sweet, milk, dark chocolate, or a combination.
More Cookie Recipes
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Easy Jam Thumbprint Cookies (6 Ingredients)
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Classic Peanut Butter Cookies Recipe
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Chocolate Sable Cookies with Pistachios
If you’re in a cookie mood, try my chocolate cherry cookies, pumpkin chocolate chip cookies, thumbprint cookies, gingersnap cookies, or browse all of my cookie recipes.
If you make these kitchen sink cookies, leave a star rating and comment below. I love hearing what mix-ins you use!
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Kitchen Sink Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil, or canola oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup toffee bits
- 1 cup white chocolate chips
- 1/2 cup sweet coconut shreds
Instructions
- Whisk together 2½ cups flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and ½ teaspoon salt in a medium bowl. Set aside.
- Using an electric mixer, beat 1 cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar on medium speed until light and fluffy.
- Add ½ cup oil, 1 egg, and 1 teaspoon vanilla extract and mix until combined.
- Turn the mixer to low and gradually add the dry ingredients. Scrape down the sides and bottom of the bowl and mix just until combined.
- Add 1 cup rolled oats, ½ cup toffee bits, 1 cup white chocolate chips, and ½ cup shredded coconut. Mix on low just until incorporated.
- Cover the dough and refrigerate for at least 20 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Use a cookie scoop to portion the dough onto the prepared baking sheets, leaving room between the cookies. Bake no more than 9 cookies per sheet.
- Bake for about 10 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
- Don’t overbake. Remove the cookies while the centers still look slightly soft.
- Chill the dough for at least 20 minutes before baking.
- Mix the dough only until the ingredients are combined.
- Customize with a few additional mix-ins such as pretzels, potato chips, chocolate chunks, nuts, or candy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really want to make these but my husband is allergic to coconut. Should I substitute something or just leave it out? Thanks!
You can! Kitchen sink cookies are perfect for subbing out ingredients!