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.Â
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. 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!Â
If you’re looking for more cookie recipes check out our Oatmeal Chocolate Chip Cookies and Walnut Chocolate Chip Cookies.
How to Make Kitchen Sink Cookies
We’ll cover everything you need to know to make these cookies, answer frequently asked questions and share our expert tips.
If you prefer to jump to the recipe, scroll to the bottom of the post where you’ll find the recipe card, measurements, and directions.
Ingredient Notes
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.
Directions
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.
Mixins – Add in the rolled oats, chocolate chips, toffee bits,, and coconut shreds and mix on low until incorporated. Do not over-mix.Â
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.
Expert 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. Here are some of our favorite mix-ins:
- Rice Krispies
- Chopped malt balls
- Toffee chips
- Butterscotch chips
- Chocolae Chunks
- White chocolate chips
- Coconut flakes
- Crushed Pretzels
- Soft Caramels
- Peanut Butter Chips
- 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; make sure to add only 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.Â
How to 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, simply let the cookies thaw on your countertop until they reach room temperature before serving or eating.
How to Freeze the Cookie Dough
To best preserve the dough, follow these steps for freezing:
- Roll the dough into cookie-size balls and line them 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 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!Â
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 freshly 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.Â
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.Â
We love these cookies because of the salty and sweet balance and how all the ingredients come together for a crunchy but soft dessert.Â
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.Â
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.
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!
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The Best 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 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
- In a mixing bowl add 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.
Notes
- Don’t overbake them
- Chill your dough before baking – You can chill the dough up to 2 days in the refrigerator.Â
- Don’t overcrowd your pan
- Don’t overwork your dough
- Always use whole ingredientsÂ
Nutrition
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!