Dad’s Kitchen Sink Cookies

If you’ve met my parents before, you know that they are 100% cookie obsessed. I don’t think I’ve ever been home to visit without finding at least a few dozen cookies stashed in the freezer in case of an emergency. And by emergency, I really mean when the mood strikes to eat 5-6 cookies in one sitting. We are total cookie fanatics. It’s part of our DNA. It’s basically what makes us, well, us. 


One of my favorite parts of going home is that my dad always makes me his famous kitchen sink cookies. They’ve evolved over the years. What started as basic oatmeal chocolate chip cookies have turned into something way more delicious and I seriously start craving them the second I hop on a plane to Seattle. I mean, I make them at home too… but let’s be real here, they are always better when your dad makes them. Kind of like grilled cheese sandwiches. There’s just no arguing it. So nowadays they are stuffed with chocolate chips, M&M’s, dried cranberries and dried apricots. Genius.

So anyways, when we were kids we used to have a few dozen of these cookies in the fridge at all times. And whenever my sister and I would come home for 4 hours out on the tennis court, we would stuff our faces with handfuls of these suckers. They are just sooooo good. Chewy. Slightly under baked. And full of chocolate. It’s just the way I like them.

My favorite part about these cookies, besides all the chocolate that is stuffed into them, is the pulverized oats. It’s such an easy step but it really makes them even more special. Just measure out your oats, throw them in a food processor or blender and pulse until they are the same consistency of flour. Simple, right?

I packed about 20 of these cookies in my suitcase for our flight to Paris. And I’m going to have to eat them in secret because there is no way I’m sharing these with whoever is sitting around me. Nope. I’m being selfish. It’s almost my birthday, I’m allowed right 🙂

Dad’s Kitchen Sink Cookies

Yield: 4 dozen cookies

Dad’s Kitchen Sink Cookies


  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 1/2 cups old fashion oats, pulvarized
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup M&M's
  • 1 cup semi sweet chocolate chips
  • 1 cup dried cranberries
  • 1 cup chopped dried apricots


  1. Preheat your oven to 375 degrees F.
  2. In a large stand mixer, cream together the butter and sugar for 2-3 minutes until fluffy.
  3. Add the eggs one at a time, scraping down the sides in between additions. Add the vanilla and incorporate.
  4. In a large bowl, combine the flour, pulverized oats, baking soda, baking powder and salt. Mix everything together. Add the dry ingredients into the wet ingredients in 2 batches and mix on a low speed.
  5. Add the M&M's, chocolate chips, dried cranberries and dried apricot and mix for a few seconds until just incorporated.
  6. Using a medium sized cookie scoop, place 12 balls of dough onto a parchment lined baking sheet.
  7. Transfer the baking sheet into the oven and bake for 10-12 minutes depending on how chewy you want your cookies. I'm a 10.5 minute kind of cookie baker.
  8. Remove the cookies from the oven once they are baked and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
  9. Freeze them as needed so you always have some on hand :)

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  1. I think I’ll have to make these soon, love the combination of fruits and chocolate wrapped in a cookie.. YUMMMMMMM

  2. These look amazing.. I will be sure to make them soon. I think I might add some white chocolate chips in there, cause they are scrumptious!

  3. Gaby, I noticed your recipe was exactly the same as the one on all recipes for Urban Legend cookies. Did you adapt it from there?

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