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cookies beauty

Kitchen Sink Cookies


cookies beauty

Kitchen Sink Cookies

This delicious and versatile cookie recipe is from ChopChop President & Founder Sally Sampson. You can put anything in them except the proverbial sink. Nut allergies? Swap them out for extra dried fruit. 
Servings 3 to 4 Dozen Cookies

kitchen gear

  • Mixer with paddle attachment
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Oven mitts


  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup quick-cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups (12 oz) semisweet chocolate chips or butterscotch chips
  • 1 cup dark raisins or dried cranberries
  • 1 cup chopped dried apricots
  • 1 cup lightly toasted walnuts, coarsely chopped
  • 1⁄2 cup sweetened flaked coconut
  • 1⁄2 cup lightly toasted pumpkin seeds
  • 1⁄2 cup lightly toasted sunflower seeds


  • Turn on the oven and set the heat to 325 degrees.
  • Place the butter and both sugars in the bowl of a mixer fitted with a paddle and mix until creamy. Scrape down the sides of the bowl.
  • Add the eggs, one at a time, mixing well between additions. 
  • Add the remaining ingredients, mix again and scrape down the sides of the bowl.
  • Drop large teaspoons of the dough 2 inches apart on an ungreased cookie sheet. Once the oven temperature has reached 325 degrees,  put the cookie sheet in the oven and bake until the edges of the cookies are just brown, about 12 minutes. For crispy cookies, let them cool on the sheet. Let the cookie sheet cool between batches.


Want to save some cookie dough for another time? Form the dough into four 1½-inch-diameter logs, cover with parchment paper and then place in a resealable plastic bag. Refrigerate up to 2 weeks or freeze up to 2 months. Cut the dough into ¼-inch slices when ready to use and proceed as above. 
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