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.
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
- 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 fashioned oats pulverized
- 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
- 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 🙂
- Keep these cookies in the freezer for when the craving hits!
- Feel free to swap out the additions, just keep it to about 4 cups total.
What can you use as a substitute for the dried apricots?
any other chopped dried fruit
Gaby- I need to buy bigger pants, I ate four cookies after dinner. Please include this as a recommendation when baking. I work at a hospital and will be baking more to give to each nursing unit. Big pants club unite!!!
I made these cookies and wow! I had to sub butter with plant based butter (it’s all I had) and I subbed pumpkin seeds for the apricots. They are amazing.
These were incredible! Pulverized old fashioned oats are a game changer!
My new favorite cookie! The chewiness from the dried fruit is such a nice addition. 2nd time making them in 2 weeks- nighttime treat from freezer thanks for sharing your dad’s recipe!
I made a half batch of these, and was lazy so I just baked them in an 8×8 pan. They lasted a day! Clearly, a hit!
I have been making cookies for YEARS! I read this today and thot — I haven’t had anything good in the house since Christmas! OMG OMG the BEST cookie that has been produced in my kitchen — and I’m 70 years old! The cranberry is the pop! My new cooking FOREVER! Thank you Gaby! I never miss any of your posts!
I AM HONORED!
Hi Gaby – do you have a go-to egg sub for cookies?
If I want to freeze some, should I freeze them as dough balls prior to baking or bake them then freeze?
you could do either!!