Description
Dad’s Kitchen Sink Cookies are a delightful, chewy cookie packed with a variety of sweet and chewy mix-ins including M&M’s, chocolate chips, dried cranberries, and chopped dried apricots. These cookies combine the heartiness of pulverized oats with classic cookie ingredients for a rich and satisfying treat perfect for sharing or keeping all to yourself.
Ingredients
Scale
Dough Ingredients
- 1 cup (225 grams/2 sticks) unsalted butter
- 1 cup (100 grams) granulated sugar
- 1 cup (220 grams) packed brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cup (250 grams) all-purpose flour
- 2 1/2 cup (225 grams) old-fashioned oats, pulverized in a blender for 30 seconds until smooth
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Mix-ins
- 1 cup (200 grams) M&M’s
- 1 cup (175 grams) semisweet chocolate chips
- 1 cup (140 grams) dried cranberries
- 1 cup (130 grams) chopped dried apricots
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large stand mixer, cream together the unsalted butter, granulated sugar, and packed brown sugar for 2 to 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition to ensure even mixing. Add vanilla extract and mix well.
- Combine Dry Ingredients: In a separate large bowl, mix the all-purpose flour, pulverized oats, baking soda, baking powder, and kosher salt until fully combined.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in two batches, mixing at low speed to combine without overmixing.
- Add Mix-ins: Using your hands or a spatula, fold in the M&M’s, chocolate chips, dried cranberries, and chopped dried apricots until evenly distributed in the dough.
- Scoop Dough: Using a medium-sized cookie scoop, portion dough into 12 balls on the prepared baking sheet, spacing them to allow room for spreading.
- Bake: Bake for 10 to 12 minutes depending on your preferred chewiness. The cookies are done when edges are golden and centers are set but still soft. The author prefers about 10 ½ minutes bake time.
- Cool: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Repeat and Store: Repeat the baking process with the remaining dough. Freeze any leftover cookies to keep them fresh and enjoy anytime.
Notes
- Pulverizing the oats in a blender helps create a smoother texture in the dough, blending the oats seamlessly with the flour.
- Adjust baking time between 10 to 12 minutes depending on how chewy or crisp you prefer your cookies.
- Letting cookies cool on the baking sheet helps them set properly and avoid breaking when transferring.
- Freeze baked cookies in an airtight container to maintain freshness for longer periods.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Room temperature butter and eggs will help combine ingredients evenly for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
