The famous kitchen sink cookies– so good and yes, salty and sweet like the traditional kitchen sink cookies you’ve had. I didn’t include potato chips in these and instead, pretzels. I also added marshmallows because why not? That’s the best part about kitchen sink cookies– they can be whatever you want. They’re salty, sweet and chewy with a little crunch. Kitchen Sink cookies have to be one of my favorite cookies to make especially around the holidays.

I use these Amazon nonstick baking mats that are easy to clean and perfect for baking on.

Kitchen Sink Cookies

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25-30 minutes

Ingredients

• 2 sticks (total of 1 cup) of salted butter at room temperature
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 2 eggs and 1 egg yolk
• 1 tbs vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 2 cups old fashioned oats
• 1 cup health bits
• 1 cup crushed pretzel sticks
• 1 cup chocolate chips
• 1/2 cup mini marshmallows

Recipe

• Preheat your oven to 350 degrees and lay the baking mats (I linked above) on your baking sheets or spray them with nonstick spray.
• In a large bowl, mix together the butter, granulated sugar, brown sugar and vanilla extract.
• Mix in the eggs, one at a time until it’s all mixed together.
• Add the flour, baking powder, baking soda and salt and mix until it’s all combined.
• Stir in the oats, health bits, crushed pretzel sticks, chocolate chips and marshmallows.
• Grab your baking sheets and begin rolling the dough into balls (I like mine a little bigger so the cookies are nice and obnoxiously large. Kitchen Sink Cookies need to make a statement). I make mine into 1/4 cup sized balls.
• Place the dough balls 2-3 inches apart since they’re bigger.
• Bake for 10 minutes and then tap the baking sheet down to flatten out the cookies.
• Rotate the baking sheet, top the cookies with a couple more health bits and then bake for another 2 minutes or until they’re a little crispy on the edges.
• Cool on a baking rack and then enjoy!

XO, Rachel