Kitchen Sink Cookies
These Kitchen Sink Cookies are the best of all the cookie worlds! They have a lovely light caramelized flavor to them and are full of all my favorite mix-ins!
If you’ve never had the Kitchen Sink Cookies at The Fresh Market, you are kind of missing out. I’m not sure I’ve even tried their other cookies because I can never resist these. Part of it is that they are one of the few cookies out there that are easy to purchase fresh at the store and that have white chocolate chips and butterscotch chips in them, which I LOVE. They are also chewy and full of so many other good things, you really don’t miss out on anything. It’s like 5 cookies in one!
But sadly there’s not a Fresh Market that’s terribly close to us. It would really be out of the way to get to and these days I need convenience. So now I can make them at home and so can you!
I won’t say these are exactly the same as the ones at the store. Those are definitely thinner and different in texture. But these are right on for flavor – including the caramelized flavor that the brown sugar gives the cookies.
To make them, you start by creaming the butter and sugars. I used a good bit of brown sugar in these cookies to add that deeper flavor and you definitely don’t want to leave it out. Yes, the cookies will still be fine, but not as intended. Brown sugar is the way to go!
Next up are some of the usuals – an egg, vanilla and your dry ingredients. Then it’s time for the fun part! You could really add just about any mix-in to these cookies, but these are some of my favorites that make these most resemble the Fresh Market ones.
Oatmeal – not a ton, it’s not like eating an oatmeal cookie, but you get some oat-y-ness – like I said, the best of several worlds in one
Pecans – a little nutty crunch, but not much
Toffee pieces – hello caramel-y-ness
Raisins and dried cranberries – I love oatmeal raisin cookies and cookies with cranberries – toss ’em both in!
All the “chips” you can eat – chocolate, white chocolate and butterscotch. You could play with the amounts if you have one flavor you like better than another.
The toughest thing about these cookies is refrigerating the dough. I don’t always refrigerate cookie dough because I like the ease of just baking cookies right up and devouring them. But there are some cookies that genuinely benefit from refrigerating before baking and these are one of them.
With so things coming together into one cookie, the flavors really develop during the refrigeration. The caramel-y flavor of the cookie isn’t as present if you don’t refrigerate the dough first. You’ll even notice a little difference in the color of the cookie – they are darker when refrigerated.
One thing I like to do sometimes when having to refrigerate cookie dough first, is to get the hard work out of the way and make the balls of dough and then refrigerate. Then when you’re ready to bake them, just pop ’em in the oven. Keep in mind that how cold the dough is when it goes into the oven can affect how much the cookie spreads. I like the dough to be chilled, but not cold, so that the cookies still spread but not too much.
These cookies are irresistible with lightly crisp edges and a soft, chewy center. A great crowd pleaser too – they’re almost guaranteed to have a little something for everyone!
Kitchen Sink Cookies
Yield: about 24 cookies
1 cup (224g) unsalted butter, room temperature
3/4 cup (108g) loosely packed light brown sugar
1/2 cup (104g) sugar
2 tsp vanilla extract
2 cups (260g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup (88g) uncooked quick cook oats
3 tbsp chopped pecans
2 tbsp toffee bits
1/4 cup (38g) raisins
1/4 cup (38g) dried cranberries
1/2 cup (86g) semi sweet chocolate chips
1/2 cup (86g) white chocolate chips
1/2 cup (86g) butterscotch chips
1. Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
Cream the butter and sugars together until light and fluffy, about 3-4 minutes.
6. Add the egg and vanilla extract and mix until well combined.
7. In a separate bowl, combine the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter mixture and mix until well combined.
8. Stir in the oats, then add your mix-ins and stir until evenly distributed.
Refrigerate the cookie dough for at least 5 hours and up to 3 days.
9. Make balls of cookie dough about 2 tablespoons in size.
10. Place the balls of cookie dough onto the lined cookie sheet and bake for 10-12 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they’ll continue to cook and firm as they cool.
11. Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling.
12. Once cooled, store cookies in an air tight container for 3-5 days.
NOTE: White the cookie dough doesn’t have to be refrigerated before baking, I 100% recommend it for a better cookie. The flavor and texture of the cookie is much improved. They are darker and better flavored cookies.