Kitchen Sink Cookies Recipe

5 1 3
Publisher Photo

Kitchen Sink Cookies Recipe

Read Reviews
5 1 3
Publisher Photo
These cookies are loaded with lots of tasty ingredients - everything but the kitchen sink! Everyone in our family knows you have to be quick on the draw to get your share. Even though the recipe makes a big batch, folks are left asking, "Where did all the cookies go?"
MAKES:
108 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
108 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 cup quick-cooking oats
  • 1 cup crisp rice cereal
  • 1 cup sweetened shredded coconut
  • 1 cup butterscotch chips
  • 1 cup raisins
  • 1 cup chopped walnuts

Directions

In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Kitchen Sink Cookies in Best of Country Cookies 1999, p40

Nutritional Facts

1 each: 95 calories, 5g fat (2g saturated fat), 8mg cholesterol, 54mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 cup quick-cooking oats
  • 1 cup crisp rice cereal
  • 1 cup sweetened shredded coconut
  • 1 cup butterscotch chips
  • 1 cup raisins
  • 1 cup chopped walnuts
  1. In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Kitchen Sink Cookies in Best of Country Cookies 1999, p40

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MY REVIEW
Lori_Loo User ID: 5823166 24658
Reviewed Nov. 24, 2011

"Excellent flavour and texture! I didn't add walnuts, but everything else went in the bowl. I will be making these again and again!"

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