Description

Dad’s Kitchen Sink Cookies are a delightful, chewy treat loaded with a variety of mix-ins including M&M’s, chocolate chips, dried cranberries, and chopped dried apricots. These cookies combine pulverized oats and classic baking ingredients to create a hearty texture and a deliciously sweet, colorful bite every time. Perfect for keeping on hand frozen or enjoying fresh from the oven, these cookies satisfy all tastes in one batch.

Ingredients

Units Scale

Wet Ingredients

1 cup (225 grams/2 sticks) unsalted butter
1 cup (100 grams) granulated sugar
1 cup (220 grams) packed brown sugar
2 large eggs
2 teaspoon vanilla extract

Dry Ingredients

2 cup (250 grams) all-purpose flour
2 1/2 cup (225 grams) old-fashioned oats, pulverized in a blender for 30 seconds until smooth
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Mix-ins

1 cup (200 grams) M&;M’s
1 cup (175 grams) semisweet chocolate chips
1 cup (140 grams) dried cranberries
1 cup (130 grams) chopped dried apricots

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Instructions

Preheat and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and for easy cleanup.
Cream Butter and Sugars: In a large stand mixer, cream together the unsalted butter, granulated sugar, and packed brown sugar for 2 to 3 minutes until the mixture is fluffy and well combined.
Add Eggs and Vanilla: Incorporate the eggs one at a time, making sure to scrape down the sides of the bowl with a spatula after each addition to mix evenly. Then add the vanilla extract and mix to fully incorporate.
Combine Dry Ingredients: In a separate large bowl, blend together the all-purpose flour, pulverized oats, baking soda, baking powder, and kosher salt evenly.
Mix Dry Into Wet Ingredients: Add the dry ingredient mixture to the wet ingredients in two batches, mixing on low speed just until combined to avoid overmixing and tough cookies.
Add Mix-ins: Fold in the M&M’s, chocolate chips, dried cranberries, and chopped dried apricots by hand, using a bit of elbow grease to ensure even distribution without crushing the mix-ins.
Scoop Dough and Bake: Using a medium cookie scoop, form 12 balls of dough and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes depending on your desired chewiness; 10 ½ minutes is recommended for optimal texture.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Repeat and Store: Repeat the scooping and baking process with the remaining dough. Store leftover cookies in the freezer to have fresh cookies readily available anytime.

Notes

Pulverizing the oats in a blender enhances the texture and helps integrate them better into the dough.
Scraping the bowl between egg additions ensures even mixing and better final dough consistency.
If you prefer other mix-ins like nuts or different dried fruits, feel free to substitute or add to the recipe.
For chewier cookies, bake closer to 10 minutes; for crisper edges, bake up to 12 minutes.
Freezing the baked cookies helps maintain freshness and allows you to enjoy them later without loss of quality.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1.5g
Protein: 2g
Cholesterol: 25mg