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Kitchen Sink Cookies

Ultimate clean-out-your-pantry treat that transforms random odds and ends into loaded cookies packed with everything from chocolate chips to pretzels, creating a delightful surprise in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 24
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup mini marshmallows
  • 1/2 cup crushed pretzels
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/2 cup coconut flakes
  • 1/4 cup mini M&Ms

Method
 

  1. Preheat oven to 375°F and line baking sheets with parchment paper. Gather all your mix-ins in small bowls.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. Beat softened butter with both sugars until light and fluffy, about 3-4 minutes. The mixture should look pale and increased in volume.
  4. Beat in eggs one at a time, followed by vanilla. Make sure each egg is fully incorporated before adding the next.
  5. Gradually mix in flour mixture until just combined. Don't overmix, as this can lead to tough cookies.
  6. Gently fold in all your mix-ins using a wooden spoon or sturdy spatula.
  7. Drop large spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden brown but centers still look slightly underbaked.

Notes

Mix the dough the night before and store covered in the fridge. Let kids help choose mix-ins from your pantry. Don't overbake - cookies should look slightly underbaked in centers. Store in airtight container for up to one week or freeze for up to three months. Chill shaped dough balls for 30 minutes before baking to prevent spreading.