advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

John's Kitchen Sink Cookies

These home-run treats cover all the bases: They're chewy and rich, sweet and nutty. Dried apricots or dates would also work well here. For tropical taste, skip the oats, and add in an equal amount of sweetened shredded coconut.

  • Prep:
  • Total Time:
  • Yield: Makes 24
John's Kitchen Sink Cookies

Source: Everyday Food, March 2008

Ingredients

  • 2 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons light corn syrup
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 1 cup semisweet chocolate chunks
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup old-fashioned rolled oats (not quick-cooking)

Directions

  1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.

  2. In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

  3. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.

  4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.

  5. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.

  6. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Cook's Note

To store, keep in an airtight container at room temperature, up to 3 days.

Reviews (47)

  • sandwichqueen 31 May, 2012

    ok which is it? Description says "Chewy and Rich
    John says "CRUNCHY'
    According to Martha's definition ie Cookie Book
    where do theses fall? I prefer crispy to gooeychewy soft?

  • sueh617 14 Jul, 2011

    I think BarefootMom is reviewing a different "kitchen sink" cookie recipe (several on Martha's site) than "John's" - no coconut listed in ingredients unless omitted from recipe. My gang didn't care for this recipe - not enough stuff in it! It baked and tasted fine but not what we have come to consider an Everything But.....Cookie.

  • TheBarefootMom 12 Jul, 2011

    I have been making this recipe for several years. Even if I don't include all the ingredients like coconut, they still turn out so delish! What I lov emost about thes cookies is the perfect consistency. I NEVEr have a problem with these cookings turning out flat. they are always nice and fluffy!

  • sparklyandcute 21 Jan, 2011

    I made those today and they turned out perfect, I decreased the oven to 325F, the first batch is a little caky but not the second. As they cool they become harder because of the butter. I love them ! I( added some white chocolate chips.

  • ebaymom13 21 Jan, 2011

    Ewwww, totally had a cake-like texture; not at all chewy like a cookie should be. A big waste of ingredients and my time

  • Bjhb 18 Jan, 2011

    these were not what I'd call great . not even close. won't make again.

  • melissalamode 18 Jan, 2011

    I found this recipe to taste way to salty compared to alot of the other recipes that I have tried and loved. Can i decrease the amount of soda or salt?

  • melissalamode 18 Jan, 2011

    I found this recipe to taste way to salty compared to alot of the other recipes that I have tried and loved. Can i decrease the amount of soda or salt?

  • NicoleCh 18 Jan, 2011

    You can sub quick oats. It makes no difference in taste, just texture. I notice that most of the MS recipes call for old fashioned but I've used both in lots of their recipes and I've never encountered a problem. I don't know why another contributor's cookies turned out runny but it wasn't the oats. If anthing, quick oats would've thickened up the dough a bit more than the whole oats. Also, whether or not there's salt in your butter has nothing to do with the cookies turning out flat.

  • photoholly 18 Jan, 2011

    Do you have to use Corn Syrup!!??

  • feedemwell 18 Jan, 2011

    I've been making these recipes since the recipe first published...good staple cookie recipe! I replace raisins with dried cranberries or cherries, otherwise love them just as is. Make these, you won't be sorry!

  • kajewski 17 Jan, 2011

    I made these cookies

  • kajewski 17 Jan, 2011

    I made these cookies

  • RGaumer 23 Jun, 2010

    I made these cookies last night to the exact specifications of the recipe...they are AWESOME!

  • WonderWomyn 19 Jun, 2010

    forget the corn syrup, sub some whole wheat flour and use maple syrup....add cranberries or raisins.....yummy!

  • JoyceS68 19 Jun, 2010

    I've made these cookies and always rolled them in sugar before pressing and baking. One of my sons favorites.

  • ChefGarcia 2 Mar, 2010

    don't use the quick oats (just like they say) because the cookies turn out flat and running. Still taste good, but nothing like the picture!

  • jinxynlex 14 Jan, 2010

    Has anyone tried with quick cook oats?I don't have traditional on hand right now.

  • jameehubbard 26 Jul, 2009

    I just ate one of these and it was awesome! I made these changes: 1)sub. honey for corn syrup, 2) sub. Eggbeaters for eggs (I didn't have eggs), 3) sub. choc. chips for chunks, 4) added almonds and walnuts for total of approx. 1 c of nuts instead of 1/2 c. I don't know why others thought these are cakey. Mine turned out just like a typical soft cookie and held together nicely. Perhaps they used salted butter or margarine instead of unsalted butter (almost a necessity in baking).

  • sarilyna 12 Jul, 2009

    This is a similar recipe that I've used several times with great results. I've also heard them referred to as "cowboy" cookies. You can play around with the types of chocolate and nuts to use.

    http://allrecipes.com/Recipe/Million-Monster-Cookies/Detail.aspx

  • marciaruthk 12 Jul, 2009

    Not even the name is inviting!

  • marianqm 2 Aug, 2008

    I agree with doonphb. I normally bake very good cookies, but these cookies just didn't make the mark. My dog likes them, but because of the chocolate, I won't give him more than one. They are way to cakey to be called cookies, and they are a bit dry.

  • donnaphb 1 Aug, 2008

    I apologize for not liking these cookies. I have made them three times and have tried to add or take something away to improve flavor but still don't like them. I love all the other recipes you share. I remain a huge fan otherwise!

  • tuscanfox 30 Jul, 2008

    Just looking at the recipe and "tasting" the combinations of ingredients' flavors, I would think that since only one and a half teaspoons of corn syrup are needed that you could substitute honey or molasses....good luck!

  • Teri-Lyn 30 Jul, 2008

    Can someone tell me what i can use instead of corn syrup? Thanx so much!!

  • westendgirl320 28 Jul, 2008

    To make the cookies even tastier, toast the oatmeal in the oven before adding it to the cookie dough (allow it to cool first). It adds a richer flavour to the cookie.

  • Mama_Mac 28 Jul, 2008

    Fantastic recipe! I used whole wheat flour and dark brown sugar as that was all I had in the house, and they turned out great. Nice and chewy...I didn't find them dry as some other's did. I baked for about 11 minutes. Would definitely make them again.

  • reverti 28 Jul, 2008

    yummie !

  • DSaufley 28 Jul, 2008

    When you get any cookies that aren't as chewy as you like, add a slice of bread to a container with the cookies and they will get softer.

  • BrendaValeria 28 Jul, 2008

    A trick my Grandmother, Mother and I use when baking cookies to make them moist and chewy is to bake the cookies for about 5 minutes or so and wait for them to get "puffy", remove them from the oven and tap the pan on my countertop to remove the air from the cookies. Sometimes you need to do it more than once per baking. It sounds funny, but the result is a moist, chewy cookie.

  • agc1953 28 Jul, 2008

    my son and i have been making these all his life (25) but we add any left over candies we have

  • Sunshine365247 1 Jul, 2008

    The taste was good for a cookie but a bit too cakey. In addition, the cookies were surprisingly dry. I even cut the cooking time trying to make sure they were chewy in the center. No luck.

  • NicoleCh 6 May, 2008

    These cookies were good, although I omitted the raisins. They were soft, which my family prefers, and were a nice change from my typical chocolate chip and oatmeal cookie recipes.

  • klow 3 Apr, 2008

    A very cakey cookie with perfectly crispy edges. Excellent flavor (probably from so much vanilla!) I usually round drop cookie dough in my hand before baking to get a perfectly round appearance, but these look best with the little crags that form when you "drop" them the traditional way.

  • leannep61 2 Apr, 2008

    U. S. measurements can be tricky! Two sticks of butter would be 1/2 lb or 8 oz, which is 227 grams. Our brown sugar is granulated sugar with molasses - You can mix 1 1/2 Tbsp molasses with 1 c granulated sugar (8 oz.) to replicate light brown sugar. 1 cup of brown sugar weighs 6 oz (28.4 g per oz - weight). 1 cup of flour weighs approximately 4 1/2 oz, but can vary. For the eggs, our large eggs are about 50 grams, but I think you could substitute your larger egg without problems.

  • momdi76 2 Apr, 2008

    This winter when in Louisiana, we purchased Coconut-Pecan Cookies at a local grocery store. Would like to bake now but cannot locate a good recipe. Any suggestions?? Thanks in advance.

  • Maurilia 2 Apr, 2008

    These were okay but on the dry side. Cookies were extra chunky too for my liking.

  • Tiggywinkle 2 Apr, 2008

    Help please. Can someone translate measurements for me in Australia? What is a cup measure - 250ml? or a stick of butter in weight - 2oz? Also what size are your cooking eggs? Here they are 59g. Also is light brown sugar soft sugar or brown caster sugar (raw sugar)
    Thank you!

  • zwizki 2 Apr, 2008

    I've soaked raisins and other dried fruit for years too, but it never occurred to me to use water... My mom always soaked in rum, brandy, amaretto, etc, so I did too! For rice and bread pudding, she would add some of the soaking liquor to the egg mixture, yum!

  • mykele 1 Apr, 2008

    Comment must have made it wrong as this is a no-fail type recipe. I have
    soaked dried fruit additions for years....just made sense. This is a
    great cookie....since my husband doesn't like nuts in food (I do) I have
    to make two batches.....he gets the recipe with dates in place of the nuts.
    Mykel

  • ELMegs 24 Mar, 2008

    Mine went paper thin the first time so I added 1/2 more flour and 1/2 more oats with the same results. Crumbled, made great topping for ice cream-disappointed though.

  • QA-ugc_1 12 Mar, 2008

    i love these cookies

  • BreeLeeD 11 Mar, 2008

    These were delicious! I added 1/2 cup of dried cranberries to the recipe and they were yummy.

  • 2arms 7 Mar, 2008

    Mine turned out a little cakey - I love the idea to soak the dried fruit!

  • SunflowerRae 3 Mar, 2008

    I just made them tonight. I haven't tried one yet but the batter sure was good! I thought the yield (24) was kind of small since my cookies are pretty thick - I though they might flatten out more in the oven. I probably could have squeezed 48 cookies out of all that dough.

  • Corrina 27 Feb, 2008

    That's the 2nd time i've heard someone say to soak the raisens... interesting!

  • Chriss 26 Feb, 2008

    We loved these. Next time I am going to add some coconut and I am going to soak the raisins in hot water first so that they don't dry out the cookies.

Related Topics