Kitchen Sink Cookies Recipe

You are going to love this kitchen sink cookies recipe! 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. 

Check out all of our favorite cookie recipes, or skip straight to Oatmeal Chocolate Chip Cookies and Walnut Chocolate Chip Cookies.

Kitchen Sink Cookies

“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. We love these cookies because of the salty and sweet balance and how all the ingredients come together for a crunchy but soft dessert. 

This recipe has my favorite combination: toffee chips, white chocolate, and coconut shreds. The oil in the recipe creates a super moist, chewy cookie texture that is irresistibly good! 

You will love these kitchen sink cookies as they have a rich toffee and white chocolate flavor and a buttery, chewy texture. They are absolutely divine, especially right out of the oven.

Kitchen Sink Cookies Ingredients

All-purpose 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 – White sugar is used to sweeten the cookies.

Brown Sugar – Retains moisture and gives a deep molasses flavor. 

Oil – Adds a chewy texture to the cookies and gives more moisture. 

Large Egg – Acts as a stabilizer for cookies. 

Vanilla Extract – Use a pure vanilla extract to enhance the flavors in the recipe. 

White Chocolate Chips – We love the flavor of 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. 

How to Make Kitchen Sink Cookies

Combine Dry Ingredients – In a mixing bowl add 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 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. 

Add Mix-ins – 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 dough onto a cookie sheet lined with parchment paper. 

Bake – Bake cookies no more than 9 cookies at a time in a 350-degree oven for 10 minutes. 

Storage

Room Temperature

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. 

Freeze

To keep your frozen kitchen sink cookies at their best, wrap them tightly in plastic wrap or aluminum foil before storing them in an airtight container or a resealable plastic bag. This will help lock in moisture and flavor.

When you’re ready to enjoy them, 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.

How to Freeze the Cookie Dough

To best preserve the dough, follow these steps for freezing: 

1. Roll the dough into cookie-size balls and line them up on a sheet pan in a single layer. 
2. Transfer the pan to the freezer for about 2-3 hours, or until the dough is frozen solid. 
3. Transfer the frozen balls to a freezer-safe container and seal them. 

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! 

Make Ahead

You can make the dough a few days before, and then when you’re ready to bake, you’ll have freshly baked cookies! 

Recipe Variations

One of the best things about these cookies is adding additional ingredients to make your own variation. Here are some of our favorite mix-ins:

• Rice Krispies
• Chopped malt balls
• Toffee chips
• Butterscotch chips 
• Chocolate chunks
• White chocolate chips or dark chocolate chops
• Coconut flakes
• Crushed pretzels
• Soft caramels
• Peanut butter chips
• Crushed potato chips
• Dried cranberries
• Dried cherries 
• Toasted nuts (peanuts, almonds, macadamia nuts)
• Candy (like M&M’s)

The endless variations and experimentation are what make for the best kitchen sink cookies. Don’t add more than 4 extras at a time; make sure to add only 1/2 cup of each. 

Eden’s Tips

Don’t Overbake Them: Take cookies out when the edges are just set but the centers still look slightly underdone. They’ll continue baking on the hot cookie sheet, giving you that perfect balance of crisp edges and soft, chewy centers that makes these cookies irresistible.

Chill Your Dough Before Baking: Refrigerate your dough for at least 20 minutes (or overnight) before baking. This step helps the fats solidify, preventing excessive spreading and creating a thicker, chewier cookie with concentrated flavor.

Bring Your Ingredients to Room Temperature: Set butter and eggs out for about 30 minutes before mixing. Room temperature ingredients blend more smoothly and create the perfect cookie texture. Cold ingredients lead to uneven mixing and can affect how your cookies bake.

Don’t Overcrowd Your Pan: Limit baking to 9 cookies per standard sheet. Overcrowding prevents proper air circulation, resulting in unevenly baked cookies.

Don’t Overwork Your Dough: Mix ingredients just until combined, especially after adding the dry ingredients. Overmixing develops gluten, making cookies tough instead of tender.

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!