Recipes for "kitchen sink cookies"

In a medium bowl, whisk the flour, baking soda, salt, and baking powder to combine and set aside.

Simply Recipes / Tara Omidvar

In a large bowl, stir together the melted butter, brown sugar, granulated sugar, and vanilla with a rubber spatula until well combined and the mixture is glossy and almost creamy looking.

Add the eggs to the butter mixture and beat together with the spatula until the eggs are completely broken up and fully combined with the butter mixture.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Add the flour mixture to the butter mixture and stir until the flour mixture is almost fully combined. A few dry streaks of flour are okay.

Add the chocolatey, salty, nutty, and chewy/sticky mix-ins to the dough and gently stir until all the mix-ins are evenly distributed, taking care not to break up any delicate mix-ins (such as potato chips) too much.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Line a small rimmed baking sheet (or alternatively a plate) with parchment paper. Using a 2 1/2-inch scoop or measuring cup, divide the dough into 1/3 cup portions to yield 13 to 16 portions and place on the lined baking sheet. Transfer the scooped dough to the freezer to chill until firm while the oven preheats, about 15 minutes.

Alternatively, the dough can be chilled on the baking sheet wrapped in plastic wrap in the refrigerator for up to 24 hours.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Arrange the racks in the top and bottom thirds of the oven. Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper.

Arrange the chilled portions of dough on the lined baking sheets spaced about 3 inches apart. Bake at 350°F for 8 minutes, until the cookies are starting to spread. Rotate the pans from front to back and top to bottom. Bake until the cookies are light golden and set in the center and just turning golden brown around the edges, an additional 6 to 9 minutes (14 to 17 minutes total).

Let the cookies cool on their baking sheets set over wire racks for a few minutes, then transfer to the wire racks to cool completely.

Leftover cookies can be stored in an airtight container or resealable plastic bag at room temperature for up to 3 days.

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Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Preheat the oven to 350 degrees F (175 degrees C).

Beat sugar, butter, eggs, and vanilla extract together in a bowl until fluffy. Combine flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture. Stir in pecans, butterscotch chips, chocolate chips, and cranberries.

Drop cookie dough by rounded teaspoons onto an ungreased baking sheet.

Bake in the preheated oven until lightly golden brown and set, 8 to 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine brown sugar, white sugar, margarine, and oil in a large bowl; beat with an electric mixer until creamy. Add egg, salt, baking soda, cream of tartar, vanilla extract, and butter flavor; mix well. Add flour and mix well. Stir in oats, chocolate chips, butterscotch chips, rice cereal, candied fruit, and coconut; cookie dough will be difficult to stir.

Drop cookie dough onto baking sheets using spoons or a small ice cream scoop.

Bake in the preheated oven until edges are set and lightly golden, 8 to 12 minutes. Transfer to wire racks to cool.

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie pan with parchment paper.

Whisk egg in a bowl. Discard half of the mixture or reserve for another use.

Beat cream cheese in a stand mixer until smooth, about 3 minutes. Add butter and beat until combined, about 1 minute. Add white and brown sugars; beat until creamy, about 3 minutes, scraping down the sides as needed. Mix in pudding mix. Add the remaining beaten egg and vanilla extract; mix until combined.

Whisk 1 cup plus 1 tablespoon flour, 1 cup plus 1 tablespoon cake flour, cornstarch, baking soda, and salt together in a medium bowl. Gradually add dry ingredients to wet ingredients, mixing on low speed and scraping down the sides as needed, until just combined. Add chocolate chips, white chocolate chips, marshmallows, and crushed cookies; fold in with a spatula or mix on low speed with the stand mixer.

Roughly shape heaping tablespoonfuls of batter into balls and evenly space them on the prepared pan.

Bake in the preheated oven until the bottoms are golden brown, about 15 minutes.

Cool on the baking sheet briefly before removing to a wire rack to cool completely.