Description

Dad’s Kitchen Sink Cookies are a delightful and hearty treat packed with a variety of mix-ins like M&M’s, chocolate chips, dried cranberries, and chopped dried apricots. These chewy, flavorful cookies combine pulverized oats with classic cookie dough ingredients for a satisfying texture and taste that’s perfect for sharing or freezing for later enjoyment.

Ingredients

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 teaspoons 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 Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking your cookies.
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: Add the eggs one at a time to the creamed mixture, scraping down the sides of the bowl after each addition to ensure even mixing; then add the vanilla extract and mix to incorporate.
Mix Dry Ingredients: In a separate large bowl, combine the all-purpose flour, pulverized oats, baking soda, baking powder, and kosher salt, mixing thoroughly to blend all the dry components evenly.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in two batches, mixing on low speed each time to combine without overworking the dough.
Add Mix-ins: Fold in the M&M’s, semisweet chocolate chips, dried cranberries, and chopped dried apricots by hand until just incorporated, requiring some gentle elbow grease to distribute evenly.
Scoop Dough: Using a medium-size cookie scoop, portion out 12 balls of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
Bake Cookies: Bake the cookies for 10 to 12 minutes depending on your preferred chewiness; 10 ½ minutes yields nicely chewy cookies.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Repeat and Store: Repeat the scooping and baking process with the remaining dough. Freeze any extra cookies as needed to have delicious treats on hand anytime.

Notes

For a chewier cookie, bake closer to 10 minutes; for a crisper edge, bake up to 12 minutes.
Pulverizing oats creates a unique texture while maintaining oat flavor—do not skip this step for best results.
Feel free to substitute dried fruits according to preference or availability.
Cookies freeze well; cool completely before freezing in an airtight container for up to 3 months.
Use parchment paper or silicone mats to prevent sticking and make cleanup easier.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14 g
Sodium: 120 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 25 mg