This hearty oatmeal kitchen sink cookies recipe is the ultimate way to pack flavor and fun into a single treat. Loaded with wholesome rolled oats, sweet dried fruit, rich chocolate chips, and other pantry favorites, these cookies truly have “everything but the kitchen sink.” They offer a fantastic texture and a more nutritious profile than standard cookies, making them a smart and delicious choice for lunchboxes or after-school snacks. They are wonderfully adaptable and a great way to use up leftover baking ingredients.
Table of Contents
Why You’ll Love Oatmeal Kitchen Sink Cookies
These cookies are a fan favorite because they are endlessly customizable and bursting with interesting textures and flavors in every bite. They strike the perfect balance between a wholesome snack and an indulgent treat.
- Perfectly Textured: Chewy from the oats, soft in the middle, and loaded with a variety of fun mix-ins.
- Wholesome & Hearty: The rolled oats and dried fruit add fiber and substance, making them more filling.
- Use What You Have: A fantastic “clean-out-the-pantry” recipe. Feel free to use whatever chips, nuts, or dried fruits you have on hand.
- Crowd-Pleaser: The combination of sweet, salty, and chewy appeals to everyone, from picky kids to discerning adults.
- Amazingly Delicious: A complex and satisfying flavor profile that keeps you coming back for more.
Ingredients For Oatmeal Kitchen Sink Cookies
- Cookie Base:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats (not instant)
- The “Kitchen Sink” Mix-Ins:
- 1 cup semi-sweet chocolate chips
- ½ cup dried cranberries or raisins
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut or another mix-in like M&Ms
How to Make Hearty Oatmeal Kitchen Sink Cookies
- Preheat and Prep: Arrange an oven rack in the center position and preheat to 350°F (175°C). Line your baking sheets with parchment paper.
- Mix Dry Goods: In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Whisk them together to ensure even distribution.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with both the brown and granulated sugars until the mixture is light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each. Mix in the vanilla extract until just combined.
- Combine Wet and Dry: Gradually add the flour mixture to the butter mixture on low speed, mixing only until no dry streaks remain.
- Load It Up: Using a sturdy spatula, stir in the rolled oats until they are fully incorporated. Then, gently fold in your chosen “kitchen sink” items: chocolate chips, dried cranberries, nuts, and coconut. The dough will be very thick and chunky.
- Scoop the Dough: Drop heaping tablespoons of dough onto the prepared baking sheets, ensuring there are about 2 inches of space between each cookie.
- Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centers are just set. They might look slightly underbaked in the middle, which is perfect for a chewy texture.
- Cool Properly: Let the cookies cool on the pan for 5 minutes to firm up before moving them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: These cookies are a meal in themselves! They are perfect for an on-the-go breakfast, a lunchbox treat, or a hiking snack.
- Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. Due to the oats, they stay wonderfully moist and chewy.
Helpful Notes
- Oat Selection: Use old-fashioned rolled oats for the best chewy texture. Quick-cooking oats will work in a pinch, but the texture will be softer and less defined. Do not use steel-cut oats.
- Mix-In Ideas: Get creative! Other great additions include white chocolate chips, butterscotch chips, chopped pretzels for a salty kick, or sunflower seeds.
- Uniform Baking: For evenly sized cookies, use a medium cookie scoop (about 1.5 tablespoons).
Conclusion
This oatmeal kitchen sink cookies recipe is proof that more is definitely more! It’s the perfect cookie for anyone who loves a treat packed with texture, flavor, and a touch of wholesome goodness. They’re incredibly versatile, delightfully chewy, and a guaranteed way to bring a smile to anyone’s face. Have you made these cookies? We’d be so grateful if you left a star rating and a comment below. Share your favorite “kitchen sink” combinations on Pinterest and inspire others!
More Recipes to Explore
Classic Chocolate Chip Cookies
Soft centers, golden edges, and timeless flavor make these the perfect lunchbox treat or after-school snack kids and adults adore.
Peanut Butter Lunchbox Cookies
Rich and chewy with a protein boost from peanut butter, these cookies stay fresh for days — hearty, satisfying, and perfect for on-the-go.
Easy No Bake Chocolate Peanut Butter Cookies
No oven needed! Quick, fudgy, and chewy, these chocolate-peanut butter cookies are the ultimate busy-day treat ready in minutes.
Soft Sugar Cookies with School-Themed Designs
Fun to shape and decorate, these soft sugar cookies double as a creative project — ideal for gifting to teachers or first-day celebrations.
Hearty Oatmeal Kitchen Sink Cookies
Ingredients
Cookie Base:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats not instant
The “Kitchen Sink” Mix-Ins:
- 1 cup semi-sweet chocolate chips
- ½ cup dried cranberries or raisins
- ½ cup chopped walnuts or pecans optional
- ½ cup shredded coconut or another mix-in like M&Ms
Instructions
Preheat and Prep:
- Arrange an oven rack in the center position and preheat to 350°F (175°C). Line your baking sheets with parchment paper.
Mix Dry Goods:
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Whisk them together to ensure even distribution.
Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter with both the brown and granulated sugars until the mixture is light and fluffy, about 3 minutes.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each. Mix in the vanilla extract until just combined.
Combine Wet and Dry:
- Gradually add the flour mixture to the butter mixture on low speed, mixing only until no dry streaks remain.
Load It Up:
- Using a sturdy spatula, stir in the rolled oats until they are fully incorporated. Then, gently fold in your chosen “kitchen sink” items: chocolate chips, dried cranberries, nuts, and coconut. The dough will be very thick and chunky.
Scoop the Dough:
- Drop heaping tablespoons of dough onto the prepared baking sheets, ensuring there are about 2 inches of space between each cookie.
Bake:
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are just set. They might look slightly underbaked in the middle, which is perfect for a chewy texture.
Cool Properly:
- Let the cookies cool on the pan for 5 minutes to firm up before moving them to a wire rack to cool completely.
Notes
Nutrition Information (per serving)
- Calories: 210 kcal
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Sugar: 15g
- Protein: 3g
- Fiber: 2g
-
Sodium: 110mg
(Disclaimer: Nutrition information is an estimate and may vary based on ingredients and preparation.)
Frequently Asked Questions (FAQ)
Can I use an alternative ingredient?
Absolutely! The beauty of this recipe is its versatility. You can swap semi-sweet chocolate chips for any other kind, use different dried fruits like cherries or apricots, or substitute pecans with any other chopped nut or seed.
How do I make this gluten-free?
Use a 1-to-1 gluten-free all-purpose flour blend and ensure you are using certified gluten-free rolled oats. All other ingredients are naturally gluten-free, but always check labels.
Why did my cookies not spread?
This dough is naturally thick and chunky due to the oats and mix-ins, so they won’t spread as much as a typical cookie. If they didn’t spread at all, you can gently press the dough balls down slightly before baking.
Is this recipe freezer-friendly?
Yes, this dough freezes beautifully. Scoop the dough, freeze the scoops solid on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.
How thick should the dough be?
The dough should be very thick, chunky, and sturdy—almost like a very thick oatmeal. It should hold its shape easily when scooped.
