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An overhead view of chunky oatmeal kitchen sink cookies loaded with chocolate chips, oats, and dried fruit on a dark background.
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Hearty Oatmeal Kitchen Sink Cookies

The best oatmeal kitchen sink cookies recipe! Packed with oats, chocolate & more, these hearty cookies are a guaranteed crowd-pleaser. So delicious!
Course Dessert, Snack
Cuisine American
Keyword oatmeal kitchen sink cookies recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 30 cookies
Calories 210kcal
Author C. Sophie

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.)