Dad’s Kitchen Sink Cookies

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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)

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Dad’s Kitchen Sink Cookies

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By:
Gaby Dalkin
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Servings:
4
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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 🙂
Dad’s Kitchen Sink Cookies: Chef Vision

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48 comments

  1. Marianne

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

  2. Fiona

    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. Kelley

    They are not only delicious looking bit they are so colorful too! Have a great trip and enjoy your cookies!

  4. Maria

    I need to meet your parents! I think we would get along beautifully! Cookie obsessed:)

  5. Lauren

    Love these! Cookies stuffed with all sorts of random stuff is my dream. It always tastes so good.

  6. agirlajeepandahouse

    I would use dried cherries instead of apricots… but they sound amazing!

  7. Ann P.

    dude, i would love to live in your family! freezer-stashed cookies!? i am all for it, especially these kitchen sink ones 😀

  8. Kristina Vanni

    I love those kinds of family traditions – always better tasting at home! Thanks for sharing – and these look great!

  9. Cheesy Avocado Bacon Poutine

    […] My awesome folks over at Blendtec have offered to give away one Blendtec Total Classic Wildside Blender (ARV $454.95) plus Twister Jar (ARV $119) to one lucky What’s Gaby Cooking reader. I’m so excited to share this with you guys because it’s literally the best thing ever. I even ordered an extra one for my dad as an early Christmas gift. It’s going to make his life way easier when it’s time to grind the oats to make his Kitchen Sink Cookies! […]

  10. Cheesy Avocado Bacon Poutine

    […] My awesome folks over at Blendtec have offered to give away one Blendtec Total Classic Wildside Blender (ARV $454.95) plus Twister Jar (ARV $119) to one lucky What’s Gaby Cooking reader. I’m so excited to share this with you guys because it’s literally the best thing ever. I even ordered an extra one for my dad as an early Christmas gift. It’s going to make his life way easier when it’s time to grind the oats to make his Kitchen Sink Cookies! […]

  11. Lesa

    I added white chips (just because I needed to use them up) and they turned out fabulous!

  12. Lesa

    I added white chips (just because I needed to use them up) and they turned out fabulous!

  13. Hannah

    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?

    • Gaby

      Never heard of Urban Legend cookies – but if they are the same, they must be delicious 🙂

  14. Laura

    Do you freeze the extra ones once they’ve been baked or before?

  15. Lea

    I made these for a football party yesterday. They weren’t what I was expecting because I was thinking more monster cookie (my fault for not reading the recipe upfront). Mine baked up differently than the picture but still pretty. People at the game were unsure about them and either didn’t finish theirs or only had one a piece, I think because of the fruit. And because their competition was some serious s’mores brownies. They taste better today & im alone at home with them so I’ve eaten 5 . Definitely freezing to take to work later. Long comment – but basically these are different & tasty but maybe not for everybody. I think I will make them again without the m&ms but with toasted pecans for a tasty fall oatmeal & fruit cookie.

    • Lea Yerby

      Ok – I froze these then took 2 bags of these cookies to work & they ate them like mad. Then I gave a big ziplock to my dad and he ate them all in like 12 hours and asked for more & said they were the best. So, ignore what I wrote above, I guess I will be making them again just as written :).

  16. Lea Yerby

    Ok – I froze these then took 2 bags of these cookies to work & they ate them like mad. Then I gave a big ziplock to my dad and he ate them all in like 12 hours and asked for more & said they were the best. So, ignore what I wrote above, I guess I will be making them again just as written :).

  17. JenniLynn

    I noticed in the Instagram video that you have some sort of block in the oven that you set the cookie sheet on – what is it, why do you use it and where can I get one? Also any particular brand of cookie sheet/silpat you recommend?

    • Gaby

      it’s a pizza stone and I leave it in my oven at all times. I used the Williams Sonoma baking sheets – http://bit.ly/2z0B7uZ and silpats can be from anywhere!!

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    […] If you are not following Gaby you are missing out! From her Snapchat recipes to her Instagram lives – this lady is filled with brilliant ideas…and delicious food! Her cheese boards are what entertaining dreams are literally made of and I strive to get to her level one day! Her pasta recipes are a favourite of mine for a crowd and if I want to make anything with avocado I know she will have a recipe for it. Watching her stories is always fun and when I need a break from the entertaining world, her travels recaps get me excited for my next trip! Oh and make sure you check our her Dad’s Kitchen Sink Cookies! […]

    • Gaby

      you don’t have to!! But I prefer the texture when it’s pulverized 🙂 But… full transparency I’ve done it both ways because sometimes I just can’t be bothered