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Kitchen Sink Cookie Recipe from Dad Cents Episode 19

Kitchen Sink Cookie Recipe from Dad Cents Episode 19

December 14, 2020
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I obtained this recipe through a book I purchased for my bride Amber. The book is called Sally's cookie addiction written by Sally McKenney.

Have you ever heard of kitchen sink cookies? They're basically a cookie with everything but the kitchen sink stuffed inside. We're talking crushed potato chips, M&Ms, oats, butterscotch morsels, nuts, and more. They are so chewy with lots of delicious chunks and absolutely no apologies. Perfect for when you want to hit all your cravings at once!

Prep Time: 15 minutes
Total Time: 1 hour, 30 minutes
Yields about 45 cookies

Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/2 cups packed brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
1 tablespoon milk
2 teaspoons pure vanilla extract
3 cups old fashioned whole rolled oats
1 cup crushed potato chips
3/4 cup butterscotch morsels, plus more for topping
3/4 cup semi sweet chocolate chips, plus more for topping
3/4 cup mini M&Ms 
3/4 cup chopped Walnut

Directions:

Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth, about one minute. Add the brown sugar and granulated sugar, and beat on medium high speed until creamed, about 2 minutes . Add the eggs milk and vanilla extract, and beat on high speed until combined, about one minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on a low speed until combined. With the mixer running on low speed, beat in the oats. Once combined, beat in the potato chips, butterscotch morsels, chocolate chips, M&Ms, and walnuts. The dough will be thick and sticky. Cover and chill the dough in the refrigerator for at least 45 minutes (and up to 4 days). if chilling for longer than three hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop balls of dough, about 1 1/2 tablespoons per cookie, and placed three inches apart on the baking sheets. Bake for 12 to 13 minutes, or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow the cookies to cool on the baking sheets for five minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips and or butterscotch morsels into the tops. This is only for looks!

Cookies will stay fresh in an airtight container at room temperature for up to one week.