Chewy and filling, these Kitchen Sink Cookies are the perfect mix between salty and sweet! Made with healthy ingredients in mind because we could all use a guilt-free cookie.
Jump to Recipe Print Recipe
I went into making these Kitchen Sink Cookies with absolutely no idea how they would turn out. I knew I wanted them not to be overly sweet and, ideally, I wanted each bite to be filled with a crunch and burst of cranberry.
What I love most about traditional Kitchen Sink Cookies is that you can put anything you want into them. Like, really. Have some candy lying around that you want to get rid of? Throw them in. Have some potato chips on the verge of growing stale? Throw them in! The possibilities are endless and there are so many ways to make this recipe your own.
I’m a big texture fan and to me the perfect cookie is ooey-gooey soft with something thrown in to give it a crunch. So keep that in mind when making these cookies. If that is not your ideal cookie, then feel free to leave out ingredients (or add) if it isn’t to your liking.
What’s in these Kitchen Sink Cookies?
- Whole Wheat Flour
- Quick Oats
- Baking Powder & Baking Soda
- Coconut Sugar
- Light Brown Sugar
- Vanilla Extract
- Dark Chocolate Chips
- Coconut Flakes
- Dried Cranberries
While deciding on what to use in these cookies, I tried to make the ingredients as healthy as possible which is why I went with Whole Wheat Flour, Coconut Sugar, and & Light Brown Sugar. All of these ingredients you can get at the grocery store. Most of the time they are in the same isle that you would purchase white flour, granulated sugar, and brown sugar. But if you have a hard time finding them I went ahead and linked them for you!
If you don’t want to use these ingredients, however, you can sub them out with whatever baking ingredients you prefer. Full disclosure though, I have only baked these cookies using the ingredients above so I don’t know how they will taste otherwise. But Id imagine they would taste pretty similar!
Kitchen Sink Cookies
- Electric Hand Mixer
- 2 cups Whole Wheat Flour
- 2/3 cup Quick Cooking Oats
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 sticks Unsalted butter, softened
- 1/2 cup Coconut Sugar
- 2/3 cup Light Brown Sugar
- 2 large Eggs
- 1 1/2 tsp Vanilla Extract
- 1/2 cup Dark chocolate chips
- 3/4 cup Toasted Pecans, chopped
- 1/2 cup Sweetened Coconut Flakes
- 1/2 cup Dried Cranberries
- 3/4 cup Pretzels, chopped
- Preheat oven to 350 degrees. Line a sheet tray with parchment paper. Set aside.
- Whisk flour, oats, salt, baking powder, and baking soda in a small bowl. Set aside.
- Cream the butter and sugars with your electric mixer until light and fluffy. Add the eggs, one at a time, beating after each time. Stir in vanilla.
- Add flour mixture and beat, on low, until JUST combined. Mix in your remaining ingredients until JUST combined. You don't want it overly mixed.
- Using an ice cream scooper, or your hands, portion out cookies so that they are medium sized. Place cookies on parchment lined sheet tray.
- Bake for 13 minutes or until cookies are set and there is a very light golden brown around the edges. They should still be soft to the touch. They'll continue to bake after taking out of the oven because of how dense they are.
- Serve warm or room temp.
There may be Affiliate links in this post. By purchasing a product I recommend, I could receive a small portion. However, I only recommend products that I’ve personally used and love. Thank you for your support!
Have FOMO? Subscribe below for recipes delivered straight to your inbox! And never miss out again 💛