Kitchen Sink Cookies-a crisp cookie filled with oatmeal, coconut, pecans, crushed cereal, chocolate and anything else you have in your baking cabinet!
If you are anything like me, your baking cabinets are stuffed to overflowing. You find a great sale on chocolate chips, you buy 5 bags. And you have every flavor imaginable. Dark chocolate, semi-sweet, milk chocolate, white chocolate, peanut butter, butterscotch…I won’t even mention the holiday bags.
You have 2 giant containers of oatmeal (instant and old fashioned) because you needed one cup of oatmeal for a recipe but it was cheaper to buy the big container. I might qualify as a baking hoarder. We won’t even talk about my sprinkle cabinet.
About once a month, I pull everything out of this cabinet and do an inventory. I’m always amazed at how much I manage to shove in there. Laid out, it takes up my biggest counter.
I find inspiration gazing at all the goodies, and sometimes I just need to get rid of all those partial packages. That’s when these cookies happen.
Kitchen Sink Cookies. Growing up, we used to go to an ice cream place and they had a sundae called The Kitchen Sink. It was 20 scoops of Ice Cream, every topping in the place. A table full of hungry teens could never finish it but it was always fun to try.
That’s what these cookies are-everything you can come up with, thrown into a crisp cookie. For this batch, I used dark chocolate, semi-sweet and milk chocolate chips. All those partial bags of chips gone!
When I say crisp, I mean like a deep fried crisp. It’s the oil…and the crushed cereal. These aren’t a hard cookie. Just a light crispness that you won’t be able to get enough of.
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- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 egg
- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup crushed corn flakes (or other flake cereal)
- 1 cup old fashioned oats
- 1/2 cup chopped pecans or walnuts
- 1/2 cup shredded coconut
- 2 cups chocolate chips
- Cream butter and sugars until light and fluffy. Add in egg and oil, mixing well.
- Combine Flour, baking soda and salt, then add flour mixture to dough, mixing slowly until all incorporated.
- Mix in corn flakes, oatmeal, pecans and coconut until evenly distributed. Fold in chocolate chips.
- Place dough by rounded teaspoon (I use a medium Cookie scoop) onto an ungreased baking sheet 2 inches apart.
- Bake in a preheated 325 degree oven for 10-12 minutes, until edges turn golden. Remove from oven and let cool on baking sheet for 5 minutes before removing to racks to cool completely.
- To maintain crispness, store in an airtight container, lined with a paper towel.
This cookie is great for cleaning out the baking cabinet, use any chocolate chips, add in raisins, dried fruit, more than one kind of nut. Add in chopped candy bars or m&ms. The possibilities are endless.
recipe source ChocolateChocolateandmore.com
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