Everything But The Kitchen Sink Cookies
These hearty and indulgent cookies combine a variety of mix-ins like chocolate chips, pecans, butterscotch, and cornflakes for a crunchy, chewy treat perfect for sharing with friends and family.
Ingredients
Instructions
- Beat the oleo, baking powder, vanilla, and brown sugar together in a mixer.
- Add the egg and soda to the mixture and beat well.
- In a large bowl, combine the flour, oatmeal, white sugar, and salt.
- Mix the dry ingredients into the wet mixture until well combined.
- Add the butterscotch chips, cornflakes, chocolate chips, pecans, peanuts, and M&M's to the mixture.
- Mix all ingredients together in a large bowl.
- Use an ice cream scoop to portion the dough onto a greased cookie sheet.
- Place scoopfuls onto the sheet, cookies will be 3 to 4 inches in size.
- Bake at 350°F for about 15 minutes or until done.
Tips & Substitutions
For a different flavor twist, consider substituting half of the chocolate chips with dried fruit or nuts. If you’re out of oleo, unsalted butter works well in this recipe. Make sure to chill the cookie dough for 30 minutes before baking for thicker cookies. Additionally, if you prefer a crunchier texture, add more cornflakes or nuts to the mix.
Serving Suggestions
These cookies are perfect for a sweet treat at any time of day. Serve them warm with a glass of milk or alongside a scoop of vanilla ice cream for an indulgent dessert. They also make great additions to a dessert platter with other baked goods like Sue'S Easy Yeast Rolls or Johnny Appleseed Bars.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, place them in a preheated oven at 300°F for about 5-7 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Everything But The Kitchen Sink Cookies contains roughly 8 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure the baking powder and other ingredients are also gluten-free. The texture may vary slightly, but they should still turn out delicious.
How can I make these cookies softer?
To achieve softer cookies, underbake them slightly. Remove them from the oven when they are just starting to turn golden around the edges but still soft in the center. You can also add a bit more brown sugar for added moisture.
Can I use other mix-ins instead?
Absolutely! Feel free to swap in your favorite mix-ins such as coconut flakes, different types of nuts, or even candy pieces. Just keep the total amount of mix-ins similar to the recipe for the best texture and flavor balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).