Everything But The Kitchen Sink Cookie Recipe

Kitchen sink cookies are a salty-sweet, chewy-crispy cookie, inspired by the famous Panera kitchen sink cookies. This version loads up on favorite pantry mix-ins like pretzel pieces, toffee bits, potato chips, dried cranberries, and semi-sweet chocolate chips.

It's got an amazing texture and flavor in every single bite! These cookies are some of my favorites to make when I'm craving something sweet, and they're perfect for clearing out your snack stash!

Key Ingredients

The balance of textures - chewy oats, crispy edges, crunchy add-ins - is the best part about these cookies! Here's a look at the main ingredients that give these cookies their signature texture and flavor:

• Rolled oats. These help to form the base of the dough (along with your typical flour, baking soda, and baking powder) and add a hearty, chewy bite that sets this recipe apart from your standard chocolate chip cookie. They also help balance out all the rich mix-ins.
• Butter and brown sugar. Using plenty of softened unsalted butter and mostly brown sugar gives the cookies their chewy texture and rich flavor. A little white sugar adds crispness to the edges.
• Sweet and salty mix-ins. Think of this recipe as your chance to get creative in the kitchen. The combo of semi-sweet chocolate chips, toffee bits, and dried cranberries bring in sweetness and a bit of chew, while crushed salty potato chips and pretzel pieces add a salty crunch that keeps things interesting.
• Vanilla extract, cinnamon, and a pinch of salt. These small players pack a punch and help round out the flavors of the cookie.

Find the complete recipe with measurements below.

Use the sweet + salty + chewy + crunchy formula as your guide, and the sky's the limit!

How To Make Kitchen Sink Cookies

These cookies couldn't be easier to make! Here's the step-by-step on how to do it.

Step 1: Prep.

Preheat your oven to 350°F and line a large cookie sheet with parchment paper.

Step 2: Combine Dry Ingredients.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Step 3: Mix Wet Ingredients.

In a separate large mixing bowl using an electric mixer (or the bowl of a stand mixer fitted with the paddle attachment), cream the softened butter, brown sugar, and white sugar on medium speed until light and fluffy, about 1-2 minutes. Add eggs and vanilla extract and mix until fully incorporated. Reduce the speed to low and slowly add in the flour mixture and rolled oats. Mix until combined.

Step 4: Fold in the Fun.

Using a rubber spatula or wooden spoon, gently fold in the chocolate chips, toffee bits, potato chips, pretzels, and cranberries.

Step 5: Scoop and Flatten.

Use a large cookie scoop, or your hands, to roll dough into 2 ½ inch dough balls and place them on the prepared baking sheet, spacing them about 3 inches apart. Lightly press down each ball of dough with your fingers or the back of a measuring cup to about ½ inch thick. (The dough will be very sticky, so I find using my fingers to be the easiest way to do this!)

Optional: For thicker cookies, chill the dough balls for 30 minutes and skip the pressing step.

Step 7: Bake

Bake for 7-9 minutes, rotating the baking pan halfway through the baking time to make sure they cook evenly. These cookies will appear underbaked (and may even have a slightly bubbly appearance!) but they should be lightly golden brown on the edges. Important! These are going to be very, very soft when you take them out of the oven. You may even think they aren't done yet, but trust me on this. Don't over-bake the cookies!

Step 8: Let Them Set

Allow the cookies to cool directly on the pan for at least 10 minutes before moving them to a wire rack to cool completely. This is mandatory. Walk away! Don't touch them! They're extremely soft out of the oven and need time to set on the pan before attempting to move them!

Tips For The Best Texture

• Expect some spread. I know, I know, this is not typically what we want, but here, it works. These cookies are meant to be thin with chewy centers and crispy edges. That's part of the magic. Be sure to allow some space for this to happen. I cooked only 6 a tray at a time.
• Want a thicker cookie? These cookies are thin by design, but if you're looking for a little more heft, chill the dough balls for 30 minutes and don't press them down before baking. They'll be slightly puffier and a it less crisp.
• Oat base = chewy texture. These aren't your typical fluffy classic chocolate chip cookies. The oats give them a hearty, chewy structure that holds up well to crunchy mix-ins.
• Customize them. The beauty of this recipe is that you can add whatever your heart desires. Swap chocolate chips for peanut butter chips, dark chocolate chips, or white chocolate chips, add in extra crunchies, or try some gummy candies instead of the fruit.
• Make it pretty. Totally optional, but for a little extra bakery-style flair, press a few extra toppings (chips, chocolate chunks, flaky sea salt) into the tops of each cookie before baking to make the add-ins really stand out.

Storage & Freezing

• These cookies can be stored for up to 5 days in an airtight container. I stack them in single layers with wax paper between each layer.
• Baked cookies will keep for 3-4 months in an airtight container in the freezer.
• You can also make the cookie dough, then freeze it for later! To freeze unbaked dough, scoop balls of dough and freeze them on the cookie sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

More Holiday Cookies to Bake!

If you tried this Kitchen Sink Cookies recipe or any other cookie recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!