Bakery Style Ice Cream Scoop Kitchen Sink Cookies
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.
Servings: 36 giant cookies
Calories: 326.28kcal
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.
Notes
Cookies are done when they are brown on the edges and still a little soft in the middle.
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.
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.
Nutrition
Calories: 326.28kcal | Carbohydrates: 40.95g | Protein: 3.33g | Fat: 16.92g | Saturated Fat: 8.18g | Polyunsaturated Fat: 1.83g | Monounsaturated Fat: 5.7g | Trans Fat: 0.42g | Cholesterol: 45.91mg | Sodium: 756.42mg | Potassium: 93.9mg | Fiber: 1.31g | Sugar: 17.96g | Vitamin A: 378.53IU | Vitamin C: 0.39mg | Calcium: 25.26mg | Iron: 1.21mg