Dad’s Kitchen Sink Cookies

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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 (@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 (@whatsgabycookin)

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Dad’s Kitchen Sink Cookies

5 from 17 votes
Course Dessert
Cuisine American
Servings 4 dozen 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 🙂


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

  4. 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?

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

  5. 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.

    1. 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 :).

  6. 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 :).

  7. 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?

    1. 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

  8. 5 stars
    These are so tasty! They are my go to for a good “mixed” cookie. We like them so much, I made a few batches along with another recipe of Gaby’s for our wedding favors. I made them about three weeks out and froze them. No one knew the difference they were gone in a flash!

  9. 5 stars
    My family can’t get enough of these cookie! I did reduce the amount of sugar just a smidge the second time I made them and I think I like that even more. I am making a batch every week at the moment. They are so popular that I need to hide them or certain teenagers will get up in the middle of the night and leave only crumbs:-) Thank you Gaby and Gaby’s Dad!

  10. I put my in the fridge for 24 hrs like you said you like do in your IG TV video when you were baking them. I pulled them out of the fridge and mine were super clumbily (sp? lol) and barely stuck together. Do I need to somewhat “defrost” by letting them sit out on the counter for a bit so they stick together better? Thoughts?

    1. I have the same problem with any cookie dough I have to refrigerate more than a few hours! I follow the directions exactly and wrap it very carefully and this always happens. I’ve started adding a little less flour to compensate, but regardless the cookies always come out in the end! Sometimes I also portion the cookie dough before I refrigerate it to make it a little easier.

  11. 5 stars
    I mean come on…. can Gaby produce just one more fabulous cookie!! She can.. over and over again! These cookies are amazing and just want our freezer needed during a pandemic! I just whipped up my 4th batch of these and started her vanilla chocolate chip ones too. Ohh I can’t wait! Next week I’m hitting up your Molasses Cookies before the holidays to see if they are better than my families recipe… I’m sure they are!! Thank you for bringing smiles and full bellies to our house!

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