Easy Kitchen Sink Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and milk. Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with the bottom of a glass coated with cooking spray., Bake at 375° for 8-10 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

Steps:

• Preheat oven to 375 degrees F.
• Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
• Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 1 to 2 minutes. Add the egg and vanilla extract and beat on low speed until the yellow of the egg disappears, scraping down the bowl as needed. Add the flour mixture and beat on low speed just until everything is combined. Set aside a handful of chocolate chunks and chips for topping the cookies, then stir in the remaining semisweet and white chocolate along with the potato chips, cranberries and pretzels.
• Scoop the dough into golf ball-size balls using a medium-size cookie scoop (2 1/2 ounces each). Arrange the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Insert the reserved chocolate chunks and chips into the cookie dough balls. Bake until the edges of the cookies are crisp and centers are still soft, 16 to 18 minutes. Sprinkle with flaky sea salt, if using, while still warm. Let the cookies cool on the baking sheets for 5 minutes then transfer to a cooling rack to cool completely.