Description

Dad’s Kitchen Sink Cookies are a delightful and hearty treat packed with a variety of mix-ins including M&M’s, chocolate chips, dried cranberries, and chopped dried apricots. These chewy cookies combine the rustic texture of pulverized oats with the richness of butter and sugars, resulting in a perfectly balanced, crowd-pleasing dessert perfect for sharing.

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 teaspoons vanilla extract

Dry Ingredients

2 cups (250 grams) all-purpose flour
2 1/2 cups (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 your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large stand mixer, cream together the unsalted butter, granulated sugar, and brown sugar for 2 to 3 minutes until the mixture is fluffy and light in texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time, scraping down the sides of the bowl between additions to ensure even mixing. Add vanilla extract and blend until fully combined.
Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, pulverized oats, baking soda, baking powder, and kosher salt until evenly distributed.
Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in two batches, mixing on low speed until just combined to avoid overworking the dough.
Incorporate Mix-ins: Fold in the M&M’s, semisweet chocolate chips, dried cranberries, and chopped dried apricots by hand to evenly distribute without breaking the chunks.
Scoop and Bake: Using a medium cookie scoop, portion 12 cookie dough balls onto the prepared baking sheet, spacing them sufficiently. Bake in the preheated oven for 10 to 12 minutes depending on your preferred cookie texture.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a cooling rack to cool completely. Repeat the process with remaining dough.
Freeze for Storage: Once cooled, freeze any leftover cookies for convenient, ready-to-eat treats at any time.

Notes

Pulverizing the oats helps create a smoother dough while still retaining the nutritional benefits and texture of oats.
Adjust baking time according to your preferred cookie chewiness: less time for softer, more chewy cookies; more time for crispier edges.
Feel free to substitute dried fruits and candies based on personal preference or availability.
Use parchment paper to make cleanup easier and avoid sticking.
Cookies can be frozen in an airtight container for up to 3 months.
For best results, use room temperature butter and eggs to help blend ingredients smoothly.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 110mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1.5g
Protein: 2g
Cholesterol: 25mg