Kitchen Sink Cookies

I made them as directed except I substituted Heath bits for the butterscotch chips, no pecans and added 1/2 t cinnamon as suggested by one reviewer. Delicious!

All that are them said “ooooooooo so good”

I used 2 cups flour, 2 cups chocolate chips, l cup dried cherries and 1 cup pecans. They are very delicious. I think the cherries add and extra layer of flavor. I baked for 10 minutes at 350.

This is an excellent way to use up partial bags of chips! My husband and I both thought they were a tad too sweet so the next time I make them I will cut back on the sugar. Thank you for submitting!

Well – they ARE called “Kitchen Sink” Cookies. I used up leftovers from my Christmas cookie bake. I used up from my pantry about one cup each of milk chocolate chips, raisins, chopped pecans, and coconut. I wanted to use oats but I was out so used about 4 packets of brown sugar cinnamon instant oatmeal. That made them too sweet for me but the family loved them. I would rate it 5 stars if the recipe noted the option of using other ingredients.

Delish!!! I used broken pretzels instead of oats… pretzels were going stale. Peanut butter chips, a few peanuts butter candies and some pecans.

These cookies are amazing !! Super easy to put together. I will definitely be making these again and again

No major changes just mixed white and dark choc bits in together. I can eat the whole batch on my own. That’s why I don’t make these very often. My all time favourite

I only had 1 cup of oats so I put in a bit more flour. They were amazing!

Best recipe ever! I use this base all the time and my frijends and coworkers love it

these are so good. rich. I’ve made them twice and both times, have gotten rave reviews even from some male friends and family commenting on how good they were. I think the secret here is that it uses all brown sugar. the dough does not need to be chilled. I use my large size pampered chef cookie scoop and it still makes a nice big batch(which is good because these will go fast.) I usually add a few raisins and a pinch of cinnamon; it is not really noticeable to a large degree but just enhances the flavor. I always stick a slice of bread in my cookie container to keep them soft on the inside. they store well with a slice of bread. the oats gives them a nice crunch. they are everything one likes in a cookie; crisp on the edges, chewy, and soft on the inside. just a great recipe with all kinds of possibilities. I changed it up but kept proportions the same. I like mine personally with 1 cup butterscotch morsels and half cup of white choc. chips. something about the buttersotch with the oats and brown sugar that is extra yummy.

I made these left out 1/4 cup sugar due to I made them with tropical trail mix instead of chips. They are amazing. I also did a tsp of rum and orange flavors instead of vanilla.

I was looking for a basic “kitchen sink” cookie recipe to tweak to my liking and this one was perfect. To make it healthier, I: cut the sugar in half; used 1/4 cup unsalted butter, 1/2 cup organic virgin coconut oil and 1/2 cup raw smooth almond butter; used organic white whole wheat flour; and, cut the salt in half. Increased baking soda to 1 1/2 teaspoons. Add-ins were: 2 cups Ghirardelli 60% dark chocolate morsels; 1 16 oz. package of fresh gooey dates which I chopped and then shook in some flour; and 1 cup chopped organic walnuts. I loved that the recipe uses a good amount of rolled oats (I used quick oats). Formed generous tablespoon+ disks by hand and pressed onto parchment lined baking sheets. Baked at 370 degrees for 10 minutes. Big, puffy cookies with great texture. The whole family loved them. Nice and substantial. Delicious. Tasted great warm and at room temperature.

I bake for two and this receipe has a high yeild. I baked half and froze the rest for next week. Everything you want in a cookie. I used no vanilla chips and added coconut and peanut butter. Turned out great. Seems like if you use common ingredients, you can make different versions.

Would give it 10 stars if I could! Husband asks for them all the time!

I skipped the vanilla baking chips and doubled the butterscotch chips instead. I also replaced the pecans with chopped macadamia nuts. The dough was really hard to mix (this was a much bigger recipe than I expected – should have used my biggest bowl). It was quite stiff. But it turned out great and tastes wonderful! I like the texture added by the oatmeal, and hopefully the oatmeal gives it some redeeming nutritional value as well :).

This is my go-to chocolate chip cookie recipe. It is amazing just as written but I have varied the flavors/quantity of chips and also used walnuts or no nuts. ALWAYS a big hit and everyone loves them. Thanks for a great recipe!

need to add in peanut butter and raisins and M&Ms instead of the vanilla chips. Much better 🙂

I left out the vanilla chips and doubled the butterscotch chips instead. These cookies are delicious!

This is a GREAT cookie recipe. After minor adjustments for my high altitude, it NEVER fails me. I sometimes improvise with other add-ins: peanut butter chips, caramel bits, different nuts, flaxseed, etc Kids and adults alike LOVE these cookies. It is nearly impossible to stop from eating the dough out of the mixing bowl. But hey, we all know that cookie dough has no calories until it is baked. 😀

This is just an “add-what-you-want” cookie recipe, but it turned out really well! I used oats, chocolate pieces, chopped Snickers, chopped Reese’s peanut butter cups, and pecans. I don’t think they needed a little extra water like some suggested. I added it and they were a little flat. Next time I won’t add extra water. Overall, YUMMY.