Kitchen Sink Cookies
Kitchen Sink Cookies
Kitchen Sink Cookies
Kitchen Sink Cookies

Kitchen Sink Cookies

David Venable

These fun-to-make and fun-to-eat cookies have everything in them but the kitchen sink.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 Tbsp corn syrup
  • 1 egg
  • 1 Tbsp heavy cream
  • 1/4 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup graham crackers, broken in coarse crumbs
  • 1/3 cup old-fashioned oats
  • 1 cup thin pretzels, broken into large-size pieces
  • 2 tsp coffee grinds
  • 2 cups potato chips

Directions

Preheat the oven to 375°F.
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Cream the mixture over medium speed until light and fluffy, about 2–3 minutes. Add the corn syrup, egg, heavy cream, and vanilla. Mix an additional 1–2 minutes.
Incorporate the flour mixture into the butter batter in 2 separate additions. Pulse the stand mixer gently, then mix briefly until just combined. Add the remaining ingredients and mix until just combined, about 30 seconds.
Line a baking sheet with parchment paper. Using a 2-oz scoop, portion the cookies onto the baking sheet, leaving about 2 inch between each cookie.
Bake on the center rack, in batches, until golden brown, about 10–12 minutes. Serve warm or at room temperature.

Cook's Notes

Prepare and portion the raw dough, then freeze it until ready to use. You can bake the dough straight from the freezer, just add a few minutes to the cooking time.

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