These Bakery Style Kitchen Sink Cookies are big cookies loaded with chocolate chips, butterscotch chips, pecans, oats, and crushed cornflakes. An ice cream scoop makes the cookies bakery-size.
Even though they're big, and I do mean big, it's hard to eat just one. In fact, while I was making the cookies at lunchtime today, my hubby had 3 along with a tuna sandwich and chips!
The melted butter keeps the dough fairly easy to stir, even with all those extras mixed in. And there's no need to chill the dough before scooping it onto the cookie sheet for baking. These cookies, or similar variations, go by names such as Cowboy Cookies, Buffalo Chips, and Ranger Cookies.
The Good Stuff in The Cookies
Kitchen sink cookies get their name because they have a little bit of everything in them. This recipe starts with a basic cookie dough and adds oats, cornflakes, pecans, chocolate chips, and butterscotch chips.
The combination gives you plenty of different textures in one big cookie. The oats and crushed cornflakes add texture, the pecans add crunch, and you get soft, sweet chocolate and butterscotch chips in every batch.
The amount of butter may scare you.... 4 sticks, or 1 pound. Yep!
No Need To Chill The Cookie Dough
One nice thing about this recipe is that the dough doesn't need to go into the refrigerator before you bake the cookies. I always hated the waiting. When you're in the mood for home-baked cookies, you want them as fast as possible.
The dough isn't sticky, but it also isn't extremely stiff and difficult to mix, as some cookie dough can be. The melted butter may have something to do with that.
Since this is a large batch with quite a few ingredients, start with a very large mixing bowl. Even using my largest mixing bowl, I sometimes end up flinging flour or oats over the side of the bowl. Don't laugh, you know you've been there.
Use An Ice Cream Scoop For Giant Cookies
An ice cream scoop is what gives these kitchen sink cookies their big bakery-style size.
Scoop the dough onto a greased or parchment-lined cookie sheet and flatten each mound slightly with the back of a spoon. Don't crowd the cookies. One large cookie sheet usually holds about six.
Bake the cookies at 350°F for 12 to 15 minutes.
Bakery Style Ice Cream Scoop Kitchen Sink Cookies
This is a large recipe that makes approximately 36 giant cookies. If that's more cookies than you need, you can cut the recipe in half.
Prep Time: 20 minutes
Cook Time: 12–15 minutes per batch
Oven Temperature: 350°F
Yield: Approximately 36 giant cookies
Ingredients
- 4 sticks of butter (1 lb), melted
- 2 cups white sugar
- 2 cups dark brown sugar
- 4 eggs, beaten
- 2 teaspoons, vanilla flavoring
- 4 cups self-rising flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups pecans, coarsely chopped
- 2 cups 1-minute oats
- 2 cups corn flakes, crushed
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
Heat the oven to 350 degrees.
- Melt butter in a very large mixing bowl
- Combine white sugar, dark brown sugar, and vanilla into the butter, mixing well
- Add the beaten eggs to the mixture.
- Stir the flour, salt, and baking soda together in a bowl or large measuring cup.
- Combine the flour mixture with the wet ingredients.
- Add the oats and crushed corn flakes, stirring well.
- Stir in chocolate chips, butterscotch chips, and chopped pecans.
- Use an ice cream scoop to drop dough onto a greased or parchment-lined cookie sheet.
Flatten slightly with the back of a spoon. One large cookie sheet usually holds 6 cookies. - Bake for 12 to 15 minutes, depending on your oven.
Here's how you know When The Cookies Are Done
Watch the edges instead of waiting for the entire cookie to look firm.
The cookies are done when they're brown around the edges but still a little soft in the middle. They'll continue to set as they sit on the hot baking pan.
Leave them on the pan for at least 10 minutes before transferring them to a wire cooling rack. That cooling time helps a big, soft cookie hold together when you move it.
Kitchen Sink Cookie Variations
This is the type of recipe you can make your own by adding your favorite ingredients and omitting your not-so-favorites. There are several ways to change these cookies without changing what makes them kitchen-sink cookies.
You can substitute all-purpose flour for self-rising flour and add 2 teaspoons of baking powder.
Peanut butter chips can take the place of the butterscotch chips, or you can skip the butterscotch and use only chocolate chips.
Rice Krispies can be substituted for the cornflakes.
For coconut kitchen sink cookies, substitute 1 cup of coconut for 1 cup of the oatmeal.
Bakery Style Ice Cream Scoop Kitchen Sink Cookies
Author: Recipe Idea Shop
Ingredients
- 4 sticks butter 1 lb, melted
- 2 cups white sugar
- 2 cups dark brown sugar
- 4 eggs beaten
- 2 teaspoons vanilla flavoring
- 4 cups self rising flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups pecans coarse chopped
- 2 cups 1-minute oats
- 2 cups corn flakes crushed
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Heat oven to 350 degrees
- Melt butter in the microwave.
- Combine white sugar, dark brown sugar, and vanilla into the butter, mixing well
- Add the beaten eggs to the mixture.
- Stir the flour, salt, and baking soda together in a bowl or large measuring cup.
- Combine flour mixture with the wet ingredients.
- Add the oats, and crushed corn flakes stirring well.
- Stir in chocolate chips, butterscotch chips, and chopped pecans.
- Use an ice cream scoop to drop dough onto a greased cookie sheet or parchment lined cookie sheet. Flatten slightly with the bake of a spoon. One large cookie sheet usually holds 6 cookies.
- Bake for 12 to 15 minutes depending on your oven.
Nutrition (may vary depending on ingredients and amounts used)
Notes
Let cookies cool on a baking pan for at least 10 minutes, then transfer to a wire cooling rack.
This recipe can be halved for smaller batches.
The dough is not sticky and does not need to be chilled. The dough is also not really stiff or hard to mix like some cookie dough. Maybe because the butter is melted?
Variations:
Substitute Self-Rising Flour for All-Purpose Flour and add 2 teaspoons of baking powder.
Substitute peanut butter chips for butterscotch chips or use only chocolate chips.
May substitute Rice Krispies for corn flakes.
Substitute one cup of coconut for one cup of oatmeal.
