I know what you’re thinking… what the heck are Everything But The Kitchen Sink Cookies?!
Let me tell ya… basically, I wanted to make cookies and I was going to make normal chocolate chip ones but then I saw a bag of peanut butter chips in my pantry so then I wanted to make peanut butter chip cookies but then I saw rolled oats and walnuts and wanted to make oatmeal nut cookies SO because couldn’t decided which kind to make… I literally threw all of those things into a standard chocolate chip cookie recipe and BOOM my everything but the kitchen sink cookies were born. Honestly, they are freaking amazing if I do say so myself and I will probably never make another cookie again. Bold I know but they are THAT GOOD.
Everything but the kitchen sink cookies recipe time:
everything but the kitchen sink cookies
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 sticks unsalted butter at room temp
- 1 cup packed brown sugar
- 1 cup white granulated sugar
- 2 large eggs at room temp
- 2 tsps vanilla extract
- 1 1/2 cups old fashioned rolled oats
- 1 10oz bag dark chocolate chips
- 1 10oz bag peanut butter chips
- 2 cups roughly chopped walnuts
- optional: maldon sea salt for sprinkling on top
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
- Cream together room temperature butter and both sugars in the bowl of your stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3-4 minutes. Scraping down the sides using a rubber spatula as needed.
- Reduce speed to medium-low then add in your room temperature eggs and vanilla extract. Allow to mix until everything is well combined, about 1 minute.
- Add in the dry ingredients from step 2 then mix again until smooth, about 1 minute.
- Finally, add in your oats, chocolate chips, peanut butter chips, and walnuts then mix until everything is evenly distributed.
- Using a 2-inch cookie/ice cream scoop, scoop dough out onto the prepared baking sheets. Place the cookie dough balls about 2 inches apart then top with maldon sea salt if desired.
- Place two baking sheets in the oven and bake until the edges of the cookies are turning golden, about 14-17 minutes.
- Let the cookies cool for about 5 minutes on the baking sheets before transferring them to a cooling rack then repeat the process with remaining cookie dough!
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your cookies in action. Byyyeeee!
xx ab
p.s. more cookie recipes here!