Kitchen Sink Cookies

Kitchen Sink Cookies

Do y’all ever end up with two 1/2 full bags of chocolate chips, 2/3 a bag of butterscotch chips, and 1/4 a bag of random nuts in your pantry? If you said yes, you’re in good company. I found myself in that predicament this week, so I thought the best way to use up all those ingredients was to combine them all in a cookie. Kitchen Sink cookies have been around for a while, but I based this recipe on a recipe I was given at one of my bridal showers. I tweaked it to use the ingredients I already had, and I think I like this version better than the original!


2 sticks butter, softened

1/2 C sugar

1/2 C dark brown sugar

1 tsp vanilla

1 egg

2 C flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1 C chopped walnuts

1 C quick oats

1 12 oz bag chocolate chips (type of chocolate is up to you, I used both semisweet and milk)

1 12 oz bag butterscotch chips


Beat sugars and butter in a mixer until well combined. Add vanilla and egg and beat until well combined. In a separate bowl, mix the dry ingredients. Add the dry ingredients to the wet ingredients and mix until well combined. Fold in the remaining ingredients.

Spoon the dough onto a cookie sheet. The smaller you can make the dough balls, the more even your cookie will bake. Mine were roughly tablespoon sized.

Bake at 350F for 12 minutes.

Notes: This recipe is relatively customizable, but if you want to add a different ingredient (like rice krispies) or not add (like oats), the amount of flour necessary will change.

These cookies are so easy and so yummy! Certainly an easy treat to whip up for a mid-week pick-me-up!



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