Kitchen Sink Cookies

Executive Pastry Chef Selina Progar, shares her recipe for decadent homemade cookies. As their name suggests, these cookies include everything but the kitchen sink.

How to Bake the Perfect Cookie

We know baking the perfect cookie can be intimidating so here are a few tips to keep in your back pocket for any cookie type. First, ensure your ingredients are at room temperature, especially butter and eggs, to help with even mixing and more predictable baking times. Whenever you add in dry ingredients you want to do it gradually, mixing just until combined. Avoid over-mixing. As your cookies come out of the oven they should be golden brown and slightly underdone in the center, since they will continue to cook slightly after removing. Finally, let the cookies cool on a flat surface for a few minutes before transferring to a wire rack so your cookies can firm up rather than crumble apart.

Kitchen Sink Cookies Recipe

Kitchen Sink Cookies Ingredients

• 8 oz butter, soft
• 8 oz brown sugar
• 5.5 oz white sugar
• 100 g whole eggs
• 1/2 oz vanilla extract
• 1 cup all-purpose flour
• 10 g baking powder
• 4 g baking soda
• 6 g salt
• 4 oz semisweet chocolate chips
• 3 oz M&Ms
• 4 oz oatmeal
• 2 oz coconut
• 4 oz peanut butter
• 3 oz white chocolate chips
• 2 oz walnuts *optional

Recipe Instructions

1. Cream butter, brown sugar, white sugar, baking powder, baking soda, and salt until light and fluffy. 2-4 minutes. The mixture will be sticking to the side of the bowl. Scrape down sides as needed
2. Add eggs and vanilla extract. Mix until incorporated. Scrape down as needed
3. Mix in all inclusions dark chocolate chips, m&m, pretzels, coconut, peanut butter, white chocolate chips, and walnuts. Mix until combined.
4. Add flour in a few increments. Once the flour is added, mix until combined. Be sure to scrape the sides and bottom of the bowl to incorporate all the ingredients evenly.
5. Preheat oven to 350 degrees. Line sheet trays with parchment paper.
6. Scoop cookies using 2 oz scoop. On a half tray space about 6-8 cookies on the tray. Gently press down on the cookie to remove the dome from the scoop.
7. If the cookies are scooped at 2 ounces, the recipe will yield 25 cookies.
8. Bake for 18 minutes, depending on the size you make the cookies, bake for less time if you use a smaller scoop. Bake until the cookies become golden brown around the edges! Halfway through baking if you do not have a convection oven, and your oven heat is from the bottom, be sure to switch your trays.
9. Let cool. Keep in an air-tight container.

Recipe by Selina Progar / Styling by Keith Recker / Photography by Dave Bryce

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