Kitchen Sink Cookie Recipe
Totally loaded cowboy kitchen sink cookies with coconut are packed full of all the things you love in a dessert, the more the better!
Servings: 24
Equipment
- 1 baking sheet
- 2 bowls
Ingredients
- 3/4 c butter softened
- 1/2 c brown sugar packed
- 1/2 c sugar
- 1 egg
- 1/2 tbsp vanilla extract
- 1 3/4 c all purpose flour PLUS 2 tbsp
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 c chocolate chips we like semi sweet
- 1/2 c coconut
- 1/4 c chopped walnuts or other nuts
- 1/4 c butterscotch chips or peanut butter chips
- 1/2 c old fashioned oats optional but good
- 1/2 c pretzels broken into smaller pieces
Instructions
- In a bowl with a paddle attachment cream butter and sugars until fluffy. Then add vanilla and egg for a few more minutes on medium speed until incorporated.
- In another bowl mix dry ingredients; flour, baking soda, and salt.
- Slowly add in the flour mixture until it is combined well. Mix in your chocolate chips and all other add ins leaving the pretzel pieces to fold in at the very end.
- Cover bowl and refrigerate for 2 hours. Remove, preheat oven to 350 degrees and lay parchment paper on a baking sheet. Spoon 2 tbsp of dough into a ball and leave 2 inches in between each one.
- Bake for approx. 13 minutes or until edges are barely browned, do NOT overcook! They will look wet in the center (but not raw) when you take them out but allow to cool on pan to stiffen and be really soft when you eat them. If you like crunchier cookies cook for 15 minutes instead.
Video
Nutrition
Serving: 3oz | Calories: 197kcal | Carbohydrates: 36g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg