Martha Stewart Kitchen Sink Cookies Recipe

This Martha Stewart Kitchen Sink Cookies Recipe is a chewy and loaded cookie, which includes chocolate chips and sweetened coconut. It’s a classic, foolproof recipe, ready in about 30 minutes and perfect for using up a variety of mix-ins.

Martha Stewart Kitchen Sink Cookies Recipe Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup sugar
• ½ cup firmly packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups old-fashioned rolled oats
• 2 cups semisweet chocolate chips
• 1 cup sweetened flake coconut
• 1 cup raisins
• 1 cup coarsely chopped walnuts

How To Make Martha Stewart Kitchen Sink Cookies Recipe

1. Preheat oven: Set oven to 350°F. Line baking sheets with parchment paper or Silpat baking mats.
2. Cream butter and sugars: In a large bowl, use a wooden spoon to beat the butter, sugar, and brown sugar until smooth and creamy, about 2 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time until well blended. Stir in the vanilla extract.
4. Mix dry ingredients: In a medium bowl, sift together flour, baking soda, baking powder, and salt.
5. Combine wet and dry: Gradually stir the dry ingredients into the butter mixture until well blended.
6. Add mix-ins: Stir in oats, chocolate chips, coconut, raisins, and walnuts until evenly combined.
7. Scoop and flatten dough: Drop dough by heaping tablespoons or use a 1-ounce scoop, spacing about 2 inches apart. Flatten each slightly with the bottom of a glass.
8. Bake the cookies: Bake for 16–18 minutes or until golden. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

• Why are they called “Kitchen Sink” cookies?
  Because they include everything but the kitchen sink—lots of mix-ins like oats, nuts, and chocolate.
• Can I swap ingredients?
  Yes, you can use dried cranberries instead of raisins or pecans instead of walnuts.
• Do I have to flatten the cookies?
  Yes, it helps them bake evenly and get that classic cookie shape.
• Can I use quick oats?
  Old-fashioned oats are best for texture, but quick oats can be used in a pinch.
• Can I make the dough ahead?
  Yes, chill dough for up to 48 hours or freeze scooped dough for longer storage.

What To Serve With Kitchen Sink Cookies

These cookies are rich and pair well with simple drinks and sides:

• A glass of cold milk
• Fresh fruit
• Coffee or hot cocoa
• Vanilla ice cream
• Trail mix for a snack platter

How To Store Kitchen Sink Cookies

Room Temperature:
Store in an airtight container for up to 5 days.

Freeze:
Freeze baked cookies or unbaked dough balls in airtight bags for up to 2 months. Thaw at room temperature or bake from frozen with a few extra minutes.

Kitchen Sink Cookies Nutrition Facts

• Calories: ~220
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 26g
• Sugar: 15g
• Fiber: 2g
• Protein: 3g
• Sodium: 100mg

Nutrition information is estimated and may vary based on mix-ins and portion size.

FAQs

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.

What if I don’t like coconut?
Simply leave it out or replace with more oats or another mix-in like white chocolate chips.

How do I keep cookies soft?
Store with a slice of bread in the container to maintain moisture.

Can I use a stand mixer?
Yes, use a paddle attachment and mix on low for combining ingredients.

Try More Recipes:

• Martha Stewart Oatmeal Cookies Recipe
• Martha Stewart Royal Icing Recipe
• Martha Stewart Vanilla Cake Recipe