Kitchen Sink Oatmeal Cookies – oatmeal cookies filled with everything but the kitchen sink! Chocolate chunks, white chocolate chips, cinnamon chips, walnuts, raisins, and coconut!
When we moved I realized I had a lot of mostly empty bags of chocolate chips.
Same goes for pecans, shredded coconut, almond meal, bottles of vanilla, all the stuff I always think I’m out of when I’m out the store and apparently am never actually out of it.
Plus, 15 packages of almond bark even though I only use almond bark once a year for crockpot candy…? I don’t know, guys.
I guess everyone I know is getting crockpot candy for Christmas next year.
This Kitchen Sink Oatmeal Cookies recipe is the perfect way to use up all those bags that only have a few tablespoons of chocolate chips or 1/3 cup of mini M&Ms. Just make the oatmeal cookie dough and throw in whatever you have.
I happened to have almost empty bags of semisweet chocolate chunks, white chocolate chips, cinnamon chips, walnuts, raisins, and coconut. If you have chopped hazelnuts or maybe some butterscotch chips or some dried cranberries, throw those in instead. There’s really no wrong way to do these.
I love all the different textures in a cookie like this especially the crunchy walnuts with the squishy raisins. I hate an oatmeal cookie that only has a couple raisins scattered throughout – I need a lot going on in an oatmeal cookie and this totally does it for me.
The recipe only makes a couple dozen if you do tablespoonfuls of dough so you may want to double it if you’re trying to feed a crowd. This batch didn’t last a day in my house so yeah, probably double it.
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together until light and fluffy. Add egg and beat until combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt to remove any clumps. Stir in oats. Add this mixture to the butter mixture and beat until just combined. Use a rubber spatula to add the nuts, chocolate chunks, white chocolate chips, cinnamon chips, raisins, and coconut.
- Drop by rounded tablespoons until the prepared baking sheets. Bake 11 - 12 minutes or until golden brown, rotating the sheets halfway through. Let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
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