Quick Kitchen Sink Cookies Recipes

EASY KITCHEN SINK COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and milk. Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with the bottom of a glass coated with cooking spray., Bake at 375° for 8-10 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

KITCHEN SINK COOKIES

Steps:

• In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

KITCHEN SINK COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, stopping occasionally to scrape down bowl, until mixture is light and fluffy, about 2 minutes. Add applesauce, egg white and vanilla and mix to combine. Add flour, oatmeal, salt and cinnamon and mix just until just combined. Add cherries, apricots, walnuts and chocolate and mix to combine.
• Spray 1 baking sheet with cooking spray. Using 1 tablespoon cookie dough at a time, roll into balls and place 2-inches apart on baking sheet. Press cookies down with the palm of your hand to flatten slightly, as cookies will not spread as much as cookies with more butter. Bake for 12 to 14 minutes, or until lightly browned but still soft. Remove from oven and cool on racks.

KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
• In a large bowl, beat together softened butter, brown sugar, granulated sugar, vanilla, and egg with an electric mixer on medium speed until smooth.
• Add in the flour, baking soda, and salt. Mix well. The dough will be a little stiff.
• Gently stir in the semisweet and milk chocolate chips, pretzels, and toffee bits. Being careful not to overmix the dough.
• Drop 1/2 cup rounded scoops of dough onto the prepared baking sheet. Cookies should be at least 4 inches apart.
• Sprinkle each cookie with a touch of sea salt.
• Bake for 13 to 16 minutes in the preheated oven. When finished, cookies should be golden around the edges, but still soft in the center.
• Allow cookies to cool on baking sheet for 5 minutes. Then allow them to cool completely on a wire rack.

KITCHEN SINK CASSEROLE

Steps:

• Preheat the oven to 350. Separate the cauliflower into small florets. In a large pot of boiling water cook until just tender. Drain and set aside. If using frozen cauliflower just thaw and set aside. Melt the butter in the saucepan. Add the mushrooms, green pepper, onion and crumbled bacon. Sauté for about 3 minutes. Sprinkle in the Xanthan gum. Mix to coat evenly. Gradually stir in the cream, stirring constantly until it thickens. About 3 minutes. Season with salt and pepper. Put half of the cauliflower and all the chicken in a casserole dish and sprinkle with half each of the cheeses. Spoon half the veggies with sauce over the cheese. Put the rest of the cauliflower on top, sprinkle with the rest of the grated cheese and pour the rest of the sauce on top. Sprinkle with paprika, garlic powder and parmesan. Bake at 350F for 35 to 40 minutes.

KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, vanilla chips, butterscotch chips and chopped pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

KITCHEN SINK COOKIES

Steps:

• In a large bowl, cream together butter and sugars. Add vanilla and eggs and mix well.
• Blend in flours and baking powder and soda.
• Mix in all remaining ingredients.
• Roll cookie dough into 1" balls and place on non-stick or parchment-covered cookie sheets. Flatten each with a fork.
• Bake at 350 degrees for 10 to 14 minutes, depending on your "doneness" preference. I cooked mine for 12 minutes with my oven rack slightly above centre and they turned out perfectly golden brown!
• Suggested substitutions: Finely chopped nuts for the flax seeds. Any chopped dried fruit for either the raisins or the cranberries, or both. The sunflower and sesame seeds would give a slightly different flavour if lightly roasted first, rather than raw. Wheat germ can be substituted for the wheat bran.

KITCHEN SINK COOKIES

Steps:

• Preheat oven to 350 F.
• In a large mixing bowl, combine the butter, vanilla, brown sugar and granulated sugar. Mix to combine into a creamy batter.
• Add in eggs and mix well.
• Add flour and baking powder and mix forming a dough.
• Pour in the peanut butter, butterscotch, and chocolate chips and stir.
• Mix in the caramel bits and shredded coconut.
• Lastly, mix in the broken pretzel pieces.
• Using an ice cream scoop, scoop onto a baking sheet. I like to use a whoopie pie pan. Be sure to spray with a cookie spray or use parchment paper.
• Sprinkle each cookie with sea salt.
• Bake for 13-15 minutes (time will depend on how big your cookies are). Cookies are done when the edges are lightly browned.
• Remove from pan and allow to cool on a cooling rack.
• Store in an airtight container.

KITCHEN SINK COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
• In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
• Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

QUICK KITCHEN SINK COOKIES

Steps:

• 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.