This delicious and easy recipe for Martha Stewart’s Kitchen Sink Cookies is the perfect treat for any occasion. Packed with chocolate chips, oats, coconut, and walnuts, these chewy, flavorful cookies are endlessly customizable with ingredients you already have at home. Whether you’re baking for a crowd or indulging solo, these cookies are a guaranteed hit!
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 Kitchen Sink Cookies?
- Preheat the oven and prepare baking sheets: Preheat your oven to 175°C (350°F). Line baking sheets with Silpat mats or parchment paper.
- Cream butter and sugars: In a large bowl, use a wooden spoon to beat 225g (1 cup) butter, 100g (½ cup) granulated sugar, and 110g (½ cup) brown sugar until smooth and creamy, about 2 minutes.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, until well blended. Stir in 1 tsp vanilla extract.
- Combine dry ingredients: In a medium bowl, sift together 250g (2 cups) flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Gradually stir this mixture into the butter mixture until well blended.
- Add the extras: Stir in 180g (2 cups) oats, 340g (2 cups) chocolate chips, 80g (1 cup) coconut, 150g (1 cup) raisins, and 120g (1 cup) walnuts until evenly combined.
- Shape the cookies: Drop heaping tablespoons or use a 1-ounce ice cream scoop to place dough onto prepared baking sheets, leaving about 5cm (2 inches) of space between cookies. Gently flatten the tops with the bottom of a glass.
- Bake the cookies: Bake in the preheated oven for 16–18 minutes, or until golden brown.
- Cool and serve: Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Recipe Tips:
- Use softened butter: Make sure the butter is soft but not melted for easier mixing and a smooth, creamy dough. This helps the cookies bake evenly.
- Measure accurately: Use a kitchen scale or proper measuring cups for precise amounts, especially with dry ingredients, to avoid overly dry or wet dough.
- Chill the dough if needed: If the dough feels too soft or sticky, chill it in the fridge for 15–20 minutes to make shaping easier and prevent spreading during baking.
- Flatten cookies evenly: Use the bottom of a glass to gently press the cookies down for consistent thickness, ensuring they bake evenly.
- Bake one sheet at a time: To achieve perfect results, bake one tray in the center of the oven. Rotate the tray halfway through baking for even browning.
How To Store Leftovers?
- Refrigerate: First, let the leftover cookies cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- Freeze: Allow the cookies to cool completely before placing them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, let them sit at room temperature for a few hours before enjoying.
Nutrition Facts
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 190mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
Check out More Recipes:
Martha Stewart Kitchen Sink Cookies
Description
This delicious and easy recipe for Martha Stewart’s Kitchen Sink Cookies is the perfect treat for any occasion. Packed with chocolate chips, oats, coconut, and walnuts, these chewy, flavorful cookies are endlessly customizable with ingredients you already have at home. Whether you’re baking for a crowd or indulging solo, these cookies are a guaranteed hit!
Ingredients
Instructions
- Preheat the oven and prepare baking sheets: Preheat your oven to 175°C (350°F). Line baking sheets with Silpat mats or parchment paper.
- Cream butter and sugars: In a large bowl, use a wooden spoon to beat 225g (1 cup) butter, 100g (½ cup) granulated sugar, and 110g (½ cup) brown sugar until smooth and creamy, about 2 minutes.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, until well blended. Stir in 1 tsp vanilla extract.
- Combine dry ingredients: In a medium bowl, sift together 250g (2 cups) flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt. Gradually stir this mixture into the butter mixture until well blended.
- Add the extras: Stir in 180g (2 cups) oats, 340g (2 cups) chocolate chips, 80g (1 cup) coconut, 150g (1 cup) raisins, and 120g (1 cup) walnuts until evenly combined.
- Shape the cookies: Drop heaping tablespoons or use a 1-ounce ice cream scoop to place dough onto prepared baking sheets, leaving about 5cm (2 inches) of space between cookies. Gently flatten the tops with the bottom of a glass.
- Bake the cookies: Bake in the preheated oven for 16–18 minutes, or until golden brown.
- Cool and serve: Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Use softened butter: Make sure the butter is soft but not melted for easier mixing and a smooth, creamy dough. This helps the cookies bake evenly.
- Measure accurately: Use a kitchen scale or proper measuring cups for precise amounts, especially with dry ingredients, to avoid overly dry or wet dough.
- Chill the dough if needed: If the dough feels too soft or sticky, chill it in the fridge for 15–20 minutes to make shaping easier and prevent spreading during baking.
- Flatten cookies evenly: Use the bottom of a glass to gently press the cookies down for consistent thickness, ensuring they bake evenly.
- Bake one sheet at a time: To achieve perfect results, bake one tray in the center of the oven. Rotate the tray halfway through baking for even browning.
Martha Stewart Kitchen Sink Cookies