Kitchen Sink Cookies

89 Ratings
  • 5 26
  • 4 23
  • 3 25
  • 2 14
  • 1 1

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.

Martha Stewart Living, September 1999, Martha Stewart Living Television, Martha Stewart Living, September 1999

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 4 dozen
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Ingredients

Directions

  • Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.

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  • 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.

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Reviews (15)

89 Ratings
  • 5 26
  • 4 23
  • 3 25
  • 2 14
  • 1 1
Martha Stewart Member
05/12/2020
Like the recipe though had to make high altitude adjustments (375 degrees. Increase flour, add 2 tb liquid, decrease sugar and bkg pwdr). Not too sweet and like the variability. I prefer soft cookies so next time will try half butter and half shortening, like I do for choc chip cookies, To see if texture improves. Currently a dunking cooky
Martha Stewart Member
10/12/2019
What a great way to use aging bits and bobs from the freezer. Anything left in the freezer this time of year is piled into a 4 cup measure, overfilling to the brim (5-6 cups). I've used all kinds of dried fruits (cranberries, blueberries, cherries, prunes), nuts and oats. Since I live in the desert, some items can be rather dry, so they can be mixed with a tablespoon of water or cognac and left covered on the counter while I assemble other ingredients. We don't mind if they get a little crumbly (crumbs have no calories, you know!). I'm amazed at how forgiving this recipe is!
Martha Stewart Member
01/10/2019
As one other reviewer mentioned, the cookies are very crumbly. I reduced the oatmeal to 1.5 cups, replaced the coconut with pretzel bits and used a mix of chocolate and peanut butter morsels. I also added dried chopped cherries. They were delicious, but next time I will increase the butter by half a cup, and reduce the oats as well. Very delicious with the pretzels if you like salty/sweet combinations!
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Martha Stewart Member
09/19/2009
The recipe won't print. When I click on print, a blank page comes up.
Martha Stewart Member
11/07/2008
These truly are moist and delicious oatmeal cookies. I did add fresh grated nutmeg to the recipe, that is what I do to almost all my oatmeal cookies. To me, it adds a nice hint of flavor. Thanks for the recipes.
Martha Stewart Member
10/16/2008
These cookies are GREAT!!! It's very crunch and yummy. I'll definitely make it again. and again... Thanks for the great recipe ! : )
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Martha Stewart Member
10/03/2008
These cookies are fantastic for making with kids and sharing with others. It makes an enormous batch of cookies and they are delicious. We saved money on the ingredients by purchasing them at our local natural grocery (bulk bins) and substituted 1 C of raw unsalted pistachios for the walnuts because of an allergy. My children were in charge of putting all the dry stuff together and putting the dough on the tray and they had so much fun.
Martha Stewart Member
10/03/2008
These cookies are fantastic for making with kids and sharing with others. It makes an enormous batch of cookies and they are delicious. We saved money on the ingredients by purchasing them at our local natural grocery (bulk bins) and substituted 1 C of raw unsalted pistachios for the walnuts because of an allergy. My children were in charge of putting all the dry stuff together and putting the dough on the tray and they had so much fun.
Martha Stewart Member
06/10/2008
These cookies are great. However, they do have a taste and texture similar to MS's Soft
Martha Stewart Member
06/10/2008
These cookies are great. However, they do have a taste and texture similar to MS's Soft
Martha Stewart Member
06/09/2008
These are fantastic! Learned to bake them back in 1997 for Xmas after watching MSLO. I split the chips into 1 C semi-sweet and 1C Butterscotch. Yummy and not as crunchy as heath bits. Sometimes I omit the coconut. Very versatile recipe, so many variations possible according to taste.
Martha Stewart Member
05/14/2008
These are good. Not too sweet. I omitted the raisins. Only comment - maybe less oats, like 1.5 cups instead. The batter was a little crumbly for me, but i would definitely make these again.
Martha Stewart Member
03/08/2008
Imade these on a rainy when the guys were playing pool they where gone in no time at all they realy loved them
Martha Stewart Member
01/03/2008
These are absolutely fantastic. I use craisins instead of raisins, white chocolate chips, and 1cup of Heath Bits. I saw this on Martha's old show and have been making it ever since.
Martha Stewart Member
12/14/2007
My husband LOVES these cookies almost as much as my chocolate chip cookies, I make them half the size called for in the recipe and one of the ways we enjoy them is after we put our boys to bed, we make a pot of tea and have tea and cookies. It's GREAT!!
Martha Stewart Member
11/25/2007
Thesee were the first cookies I baked that are good to eat and easy to make. I have made of 100's since then but I always return to this cookie!
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