Dad’s Kitchen Sink Cookies Recipe

Hey friend, I’m so excited to share my all-time favorite Dad’s Kitchen Sink Cookies Recipe with you! What makes these cookies truly special is the generous mix-ins packed into every bite—think chocolate chips, M&M’s, dried cranberries, and apricots all mingling with a tender, oat-rich base. I love this recipe especially because it takes cookie baking to a whole new level of fun and flavor, perfect for family gatherings or just an indulgent afternoon treat.

When I first tried Dad’s Kitchen Sink Cookies Recipe, I was amazed at how the “everything but the kitchen sink” approach actually worked—each cookie is an adventure! Whether you’re baking for a crowd, want a crowd-pleaser to bring to a party, or just need a comforting secret weapon in your cookie arsenal, you’ll find this recipe easy to trust and endlessly adaptable.

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Ingredients You’ll Need

The magic of Dad’s Kitchen Sink Cookies Recipe really comes down to combining classic baking staples with a handful of surprising goodies. Each ingredient complements the others beautifully, so don’t skip the pulverized oats—it’s my secret for that soft, chewy texture that I adore.

• Unsalted butter: Use quality butter for rich flavor and that perfect cookie chew.
• Granulated sugar: Adds sweetness and helps with cookie structure.
• Brown sugar: Packed for moisture and a hint of caramel undertone.
• Large eggs: Binders that also add richness and softness.
• Vanilla extract: Enhances all the other flavors—it’s worth using real vanilla!
• All-purpose flour: The base that holds everything together.
• Old-fashioned oats: Pulverized for a smooth texture and extra heartiness.
• Baking soda: Helps the cookies rise and spread just right.
• Baking powder: Adds a bit more lift and tenderness.
• Kosher salt: Balances sweetness and highlights flavors.
• M&M’s: Colorful, melty, candy-coated chocolate pieces for fun and texture.
• Semisweet chocolate chips: Classic chocolate chunk goodness in every bite.
• Dried cranberries: Tart chewiness that contrasts the sweet chocolate.
• Chopped dried apricots: Adds a bright, slightly tangy fruity note you wouldn’t expect.

Variations

One of the things I love most about Dad’s Kitchen Sink Cookies Recipe is how it welcomes your creativity. Feel free to experiment with add-ins based on what you have on hand or your family’s favorites. I often tweak mine seasonally or to cater to specific tastes.

• Dusted with nuts: I added chopped walnuts once, and my family went crazy for the crunch it added.
• Swap the fruits: Try dried cherries or raisins instead of cranberries and apricots for a fresh twist.
• Go vegan: Use dairy-free butter and flax eggs for a plant-based version that’s still super tasty.
• Double the chocolate: For serious chocoholics, adding white chocolate chips or swapping M&M’s for Reese’s Pieces works wonders.

How to Make Dad’s Kitchen Sink Cookies Recipe

Step 1: Get Ready with Oven and Baking Sheet

First things first: preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This step is key to getting perfectly baked cookies that slide off easily—trust me, I’ve had my fair share of scrapes trying to scoop them off sticky pans. Set your space up so everything’s ready to go once the dough is mixed.

Step 2: Cream Butter and Sugars Until Fluffy

This step is where the magic starts—beat together your softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. The extra air whipped into the dough here makes all the difference in texture. Add your eggs one at a time, making sure to scrape down the sides with a spatula to keep everything well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, pulverized oats, baking soda, baking powder, and kosher salt. Pulverizing the oats turns what could be a hearty, chewy cookie into one with a more tender crumb but still some oat-y goodness, which I absolutely love. Add your dry ingredients in two batches to the wet mixture, mixing on low speed just until incorporated—overdoing it here can make the cookies tough.

Step 4: Fold in the Fun Stuff

Now comes the best part: stirring in the M&M’s, chocolate chips, dried cranberries, and chopped dried apricots by hand. You’ll need a bit of muscle for this part, but trust me, the chunks and bursts of flavor make every bite exciting. Just mix until everything is evenly distributed—don’t overmix!

Step 5: Scoop and Bake

Using a medium cookie scoop (or just a tablespoon if you don’t have one), scoop 12 balls of dough onto your baking sheet, spaced a couple inches apart. I usually bake mine for around 10 to 12 minutes—when I hit 10 ½ minutes, I get that perfect chewy edge with a soft center that my family loves. Keep an eye on them so they don’t overbake; they’ll firm up as they cool.

Step 6: Cool and Enjoy

After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This little pause prevents them from breaking apart and helps them set up perfectly. Repeat with the remaining dough—and if you’re anything like me, you might want to freeze some to enjoy later (more on storage below!).

How to Serve Dad’s Kitchen Sink Cookies Recipe

Garnishes

I usually skip extra garnishes because these cookies are already so full of goodies! But if you want to dress them up, a light sprinkle of flaky sea salt right out of the oven adds a lovely salty-sweet combo. Sometimes, a quick drizzle of melted dark chocolate on cooled cookies turns them into little homemade gifts.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a hot cup of coffee or tea—my favorites! For a party, I like to set up a cookie platter alongside fresh fruit or yogurt dip to balance the sweetness. They’re also great on the go for an energy boost during busy days.

Creative Ways to Present

For birthdays or holiday gatherings, I’ve arranged Dad’s Kitchen Sink Cookies Recipe cookies in festive shapes on platters or stacked them in mason jars tied with a ribbon as easy take-home gifts. You can also sandwich two cookies together with a dollop of frosting or peanut butter for a fun twist that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separated by parchment paper to prevent sticking. They stay fresh for about 4-5 days, but honestly, they rarely last that long in my house! If you want to keep them soft longer, adding a slice of bread to the container works like a charm.

Freezing

One of the best things about this recipe is how well it freezes. I freeze baked cookies in a single layer on a tray, then transfer them to a freezer-safe bag once firm. They keep wonderfully for up to 3 months, which means you’re always ready for a snack emergency.

Reheating

To reheat, pop frozen cookies in a 300°F oven for about 5-7 minutes—this revives that freshly baked warmth and softness without drying them out. Microwaving works too if you’re in a rush; just give them 15-20 seconds and enjoy their gooey goodness all over again.

FAQs

Final Thoughts

If there’s one cookie recipe I trust to brighten anyone’s day, it’s Dad’s Kitchen Sink Cookies Recipe. It’s like a playful hug from the kitchen—full of surprises, comforting textures, and flavors that make warm memories. Give it a try—I promise you’ll be reaching for this recipe repeatedly, just like I do!

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