Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Kitchen Sink Cookies 3.7 (89) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 25, 2021 Print Share Share Tweet Pin Email Yield: 4 dozen Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to avoid over-beating, which may toughen the dough. 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 Directions Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper. In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended. Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack. Print