Description
A delightful batch of Kitchen Sink Cookies packed with a mix of chocolate chips, nuts, dried fruit, shredded coconut, and crunchy pretzels for a perfect balance of sweet and salty flavors. These cookies are soft in the center with golden edges, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 cup chocolate chips
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut (optional)
- 1/2 cup crushed pretzels or potato chips (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure a smooth blend. Stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt evenly.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined without overmixing to keep the cookies tender.
- Fold in the mix-ins: Gently fold in the chocolate chips, chopped nuts, dried fruit, shredded coconut, and crushed pretzels or potato chips if using, distributing them evenly throughout the dough.
- Portion the dough: Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10–12 minutes, or until the edges of the cookies turn golden while the centers remain soft and slightly underbaked.
- Cool the cookies: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Optional ingredients like shredded coconut and crushed pretzels add texture and depth but can be omitted for a simpler cookie.
- For a nuttier flavor, toast the nuts lightly before chopping and adding them.
- Spacing cookies about 2 inches apart prevents them from spreading into each other during baking.
- Do not overbake; cookies continue to firm up as they cool for the perfect chewy texture.
- Store cookies in an airtight container at room temperature for up to one week.
