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Ultimate Kitchen Sink Cookies Recipe (Chewy & Loaded)

Ultimate Kitchen Sink Cookies Recipe (Chewy & Loaded)

Thick, chewy kitchen sink cookies packed with chocolate chips, white chocolate, butterscotch or peanut-butter chips, oats, pretzels, and potato chips. The centers stay soft while the edges turn golden and lightly crisp.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Pure vanilla extract
  • 2 1/2 cups (313 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Loaded Mix-Ins
  • 1 cup (170 g) Semisweet chocolate chips or chunks
  • 1/2 cup (85 g) White chocolate chips
  • 1/2 cup (85 g) Butterscotch or peanut-butter chips
  • 1 cup (85 g) Old-fashioned rolled oats
  • 1 cup (about 55 g) Coarsely crushed pretzels
  • 1 cup (about 30–40 g) Coarsely crushed potato chips
  • 1/2 cup (85 g) M&M candies, toffee bits, or chopped nuts, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk the flour, baking soda, and fine salt together in a medium bowl.
  3. Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until creamy and slightly lightened.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients and mix only until no dry flour remains.
  6. Fold in the oats, chocolate chips, white chocolate or butterscotch chips, pretzels, potato chips, and optional additions. Reserve a few pieces for topping.
  7. Chill the dough for 30–60 minutes. Scoop approximately 3 tablespoons per cookie and place portions about 2 inches apart.
  8. Bake for 11–14 minutes, until the edges are golden and the centers still look slightly soft.
  9. Cool on the baking sheet for 5–10 minutes, then transfer to a rack. Press reserved toppings onto the warm cookies.

Notes

Measure flour by weight or spoon it into measuring cups and level it. Chill the dough for thicker cookies, avoid crushing the pretzels and potato chips too finely, and remove the cookies while the centers still look slightly underbaked so they finish setting as they cool.