Kitchen Sink Cookies

5 from 1 vote

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 a recipe that hits every texture and flavor note in one single bite.

Prep Time10

Cook Time8

Cooling Time15

Total Time33

Course: Christmas Cookie, Cookie, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 370kcal

Author: Sarah Jenkins

Ingredients

1 ¾ cups all-purpose flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
½ teaspoon ground cinnamon
20 oz unsalted butter softened (2 ½ sticks)
1 ½ cups brown sugar packed
¼ cup white sugar
2 large eggs
2 ½ tsp vanilla extract
2 ¼ cups old-fashioned rolled oats
1 cup semisweet chocoalte chips or chunks
½ cup toffee bits like Heath bars
1 cup potato chips crushed
½ cup pretzels chopped
⅓ cup dried cranberries

Instructions

Preheat your oven to 350℉.
Whisk the flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
In a separate bowl, or the bowl of a stand mixer with the paddle attachment. Beat the softened butter, brown and white sugars, eggs, and vanilla. Stir the flour mixture and the oats into the butter miture and beat until smooth.
Carefully fold in the chocolate chips, toffee bits, potato chips, pretzels, and dried cranberries.
Line a large baking sheet with parchment paper. Roll the dough into 2 ½ inch rounds and place on the lined baking sheet, about 3 inches apart. Use your hands to press down on each dough ball (they will be a bit sticky) until they are roughly ½ inch thick.
Bake the cookies, 1 sheet at a time, for 7-9 minutes, rotating the sheet halfway through the baking time. The cookies should be lightly browned all over and very soft when lightly pressed in the center.
Allow the cookies to cool on the pan for 10 minutes before transferring them to a rack to cool completely. (Cookies will be extremely soft and delicate when first remoed from the oven. Allowing them time to rest on the pan will help them to firm up and make it easier to transfer them to the cooling rack.)

Notes

The add-ins here are incredibly customizable - my general rule of thumb is something sweet (like the chocolate and toffee), something salty and crunchy (like the pretzels and potato chips) and something fruity (like the cranberries). This gives such a great variety of flavor and texture to the cookies.
When these come out of the oven, they will be super soft, to the point you won’t be able to move them until they set. I generally use my spatula to push the cookie in a bit to form a solid circle (the dough spreads a lot), and let the cookies sit for at least 10 minutes on the baking tray before even attempting to move them to the cooling rack. These cookies will be buttery and thin, allowing all the crunchy and sweet bits to really stand out, and you will be rewarded for the wait!
Store cookies at room temperature for up to 5 days in an airtight container.
Freeze baked cookies for 3-4 months.

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