These are the best kitchen sink cookies! They’re filled with chocolate chips, toffee, coconut and oats! You can also add in other ingredients you have lying around the kitchen like potato chips or pretzels… everything but the kitchen sink.
You will love these kitchen sink cookies as they have a rich toffee and white chocolate flavor and buttery, chewy texture. They are absolutely divine, especially right out of the oven. Check out all of our favorite cookie recipes too!
We love this recipe because the flavor of the toffee chips, white chocolate and coconut shreds blend so well together. The oil in the recipe creates a super moist, chewy cookie texture that is irresistibly good!
To learn more about how to make kitchen sink cookies, keep reading! We’re covering the basics of this recipe and answering all of your baking questions below.
Table of contents
How to Make Kitchen Sink Cookies
Flour – We use all-purpose King Arthur flour for this recipe.
Baking Soda – Helps the cookies rise.
Cream of Tartar – Acts as a leavening agent for baked goods
Unsalted Butter – Gives flavor, richness and tenderness to the cookies.
Granulated Sugar – Sweetens the cookies.
Brown Sugar – Retains moisture and gives a deep molasses flavor.
Oil – Adds a chewy texture to the cookies and gives more moisture.
Egg – Acts as a stabilizer for cookies.
Vanilla Extract – Use a pure vanilla extract as it will enhance the flavors in the recipe.
White Chocolate Chips – We love the flavor of the white chocolate with toffee, however you can substitute for semisweet or milk chocolate chips.
Toffee Bits – These make the recipe so good! Toffee is melted throughout and the flavor is amazing.
Sweet Shredded Coconut – Adds flavor and texture to the cookies.
Rolled Oats – Gives the recipe a chewy texture.
Anything But the Kitchen Sink – They’re kitchen sink cookies for a reason! Add in 1/2 cup potato chips or crushed pretzels if you have them in your kitchen for added texture.
Combine Dry Ingredients – In a mixing bowl add in the flour, baking soda, cream of tartar and salt.
Combine the Wet Ingredients – Measure the oil, vanilla and egg together.
Beat Sugar and Butter – Using an electric mixer, beat both sugars and butter on medium until light and fluffy.
Add in Oil, Egg & Vanilla – Add the oil and vanilla and continue beating until combined.
Add Dry Ingredients – Turn the mixer to low and add in the dry ingredients. Scrape down the bottom and sides of the bowl to make sure all of the ingredients are blended together.
Mixins – Add in the rolled oats, chocolate chips, toffee bits and coconut shreds and mix on low until incorporated. Do not over mix.
Chill the Dough – We do recommend that you chill the dough for at least 20 minutes. You can chill this dough for up to 2 days too.
Prepare– Using a cookie scooper, scoop the dough onto a cookie sheet lined with parchment paper.
Bake – Bake no more than 9 cookies at a time in a 350 degree oven for 10 minutes.
Tips for Making Kitchen Sink Cookies
Some of our tips for making this kitchen sink cookie recipe:
- Don’t overbake them
- Chill your dough before baking
- Bring your ingredients to room temperature
- Don’t overcrowd your pan
- Don’t overwork your dough
Kitchen Sink Cookie Variations
One of the best things about these cookies is adding additional ingredients to make your own variation. Some extra ingredients include:
- Rice Krispies
- Chopped malt balls
- Toffee chips
- Butterscotch chips
- White chocolate chips
- Coconut flakes
- Crushed Pretzels
- Crushed Potato Chips
- Dried Cranberries
- Dried Cherries
The endless variations and experimentation are what make for the best kitchen sink cookies. Don’t add more than 4 extras at a time and make sure to only add in 1/2 cup of each.
How to Store the Cookies
Once baked, you can store your kitchen sink cookies in an airtight container at room temperature. If sealed without air, your cookies will remain fresh for up to 4 days.
Make the Dough Ahead of Time
You can make the dough a few days before and then when you’re ready to bake you’ll have fresh baked cookies!
Frequently Asked Questions
Everything but the kitchen sink was first used in the early 1900s and in print in 1918 in the Syracuse Herald. During World War II, the phrase gained popularity when everything but the kitchen sink got thrown at the enemy.
Today, the phrase means almost everything one can think of, which is exactly what goes into Everything but the Kitchen Sink cookies. So if you’ve ever wondered what are kitchen sink cookies, now you know it’s the perfect combination of everything in your pantry.
We love these cookies because of the salty and sweet balance and how all the ingredients come together for a crunchy but soft dessert.
You can store kitchen skin cookie dough in the freezer, making them the perfect make-ahead treat. To learn about how to freeze the dough, keep reading.
Yes! They are just as good straight out of the freezer. You can also bring them to room temperature by leaving them out for an hour before eating.
You can also microwave them for a few seconds to get them warm and gooey again. If you store them in the freezer, make sure they are sealed in a freezer bag.
How to Freeze the Cookies
To best preserve the dough, follow these steps for freezing:
- Roll the dough into cookie-size balls and line up on a sheet pan in a single layer.
- Transfer the pan to the freezer for about 2-3 hours, or until the dough is frozen solid.
- Transfer the frozen balls to a freezer-safe container and seal.
When freezing, make sure that there is no air in the container. Once in the freezer, the kitchen sink cookie dough can last up to 6 months.
Some bakers prefer to store the dough without any mix-ins and add them in before baking, but that’s up to you!
Ready, Set, Cookie!
These cookies are not only a crowd-pleaser, but they don’t need any pastry knowledge. Trust us; once you try them, you’ll never want another cookie again.
If you try this kitchen sink cookie recipe, let us know what you think in the comments below.
No matter what mixins you use, we can guarantee you won’t be able to stop at one cookie. Now, get ready, get set, cookie!
More Recipes You’ll Love
The Best Kitchen Sink Cookies
- 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 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
- In a mixing bowl add in the flour, baking soda, cream of tartar and salt.
- Measure the oil, vanilla and egg together.
- Using an electric mixer, beat both sugars and butter on medium until light and fluffy.
- Add the oil and vanilla and continue beating until combined.
- Turn the mixer to low and add in the dry ingredients. Scrape down the bottom and sides of the bowl to make sure all of the ingredients are blended together.
- Add in the rolled oats, chocolate chips, toffee bits and coconut shreds and mix on low until incorporated. Do not over mix.
- Chill the dough for at least 20 minutes (you can chill over night too)
- Using a cookie scooper, scoop the dough onto a cookie sheet lined with parchment paper.
- Bake no more than 9 cookies at a time in a 350 degree oven for 10 minutes.
- Don’t overbake them
- Chill your dough before baking – You can chill the dough up to 2 days in the refrigerator.
- Don’t overcrowd your pan
- Don’t overwork your dough
- Always use whole ingredients