The Best Kitchen Sink Cookies

how to make kitchen sink cookies with coconut shreds and white chocolate chips

4.75 from 4 votes

The Best Kitchen Sink Cookies

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, pretzels… everything but the kitchen sink.

Prep Time5

Cook Time10

Total Time15 15

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 243kcal

Author: Eden

Cost: $10

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.
Don’t overcrowd your pan
Don’t overwork your dough
Always use whole ingredients

Nutrition