Dad’s Kitchen Sink Cookies

Rating:

Total Time:

Difficulty:

Easy

If you’ve met my parents via my snapchat channel 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 of my dads Kitchen Sink 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.  

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 make them plenty of times in my own kitchen, but for some reason they are always better when dad makes them. Kind of like his 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.

Dad's Kitchen Sink Cookies from www.whatsgabycooking.com (@whatsgabycookin)

They are just slightly under baked and perfectly chewy, stuffed full of chocolate and that’s just the way I like them.

Dad's Kitchen Sink Cookies from www.whatsgabycooking.com (@whatsgabycookin)

HyperFocal: 0

Dad’s Kitchen Sink Cookies

Gaby
4.9 from 9 votes
Servings 4 dozen cookies

Ingredients
  

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

Instructions
 

  • Preheat your oven to 375 degrees F.
  • In a large stand mixer, cream together the butter and sugar for 2-3 minutes until fluffy.
  • Add the eggs one at a time, scraping down the sides in between additions. Add the vanilla and incorporate.
  • In a large bowl, combine the flour, pulverized oats (just measure 2 1/2 cups of oats and blend them in a high powered blender for a few seconds to break them down), 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.
  • Add the M&M's, chocolate chips, dried cranberries and dried apricot and mix for a few seconds until just incorporated.
  • Using a medium sized cookie scoop, place 12 balls of dough onto a parchment lined baking sheet.
  • 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.
  • 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.
  • Freeze them as needed so you always have some on hand 🙂

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




66 comments

  1. Mollie

    I can’t wait to make these tomorrow! I don’t have any dried apricots..is that a must? I’m curious abt the combo- will forage for some if you think they have to them!

  2. Laura P.

    I’m in love! I took your advice and froze half of the dough for future bakes. I’m so happy I listened to you!! Tonight is the night for the second batch. Does the bake time change with the frozen dough???
    Tell your Papa that he created a magical cookie!!

  3. Holly

    4 stars
    “Elbow grease” is an understatement. Had to have my husband help me hand mix the sweets!
    TOTALLY worth it though!

  4. Diane Rockhill

    5 stars
    First off, congrats on Poppy! She’s a sweet addition to your trio. I made these cookies today, and they were AWESOME! This recipe made enough for an army, so they are packaged up to be delivered to porches near and far.