Kitchen Sink Cookies

Kitchen Sink Cookies have a little bit of everything in them- mini semi-sweet chocolate chips, white chocolate chips, shredded coconut, and pecans.

Kitchen Sink Cookies are pretty much "dump cookies". I wanted something different one day, and pretty much used what I had in my cabinet to go into these cookies. They are absolutely delicious and are now my favorite cookie! What I like most about them is that the semi-sweet mini milk chocolate chips and the white chocolate chips really create a nice sweet balance.

Along with the granulated and brown sugars, you have a decadent cookie that you will not be able to get enough of. So let's get into it so I can show you how it's done!

More recipes -->> Chocolate Chip Cookies, Cream Cheese and Green Apple Muffins, Monkey Bread from Biscuits, Pecan Pie Brownies

Ingredients needed for the Kitchen Sink Cookies:

• Flour: White, all-purpose flour
• Butter: Two sticks, unsalted at room temperature
• Eggs: Two large, whole eggs
• Shredded coconut: Sweet coconut was used for this recipe
• Pecans: Small pecans or pecan halves and pieces
• Brown Sugar
• Granulated Sugar
• Baking Soda
• Salt
• Vanilla extract
• White chocolate chips
• Mini semi-sweet chocolate chips
• Vegetable oil
• Parchment paper

Steps to make the cookies:

First, add the butter, sugars, vanilla, eggs, vegetable oil, baking soda, and salt into your bowl or Ninja. Cream these ingredients together until they are well blended. Then add the flour and mix together until well blended.

At this point, your dough is formed. Transfer the dough into a large bowl and then add the chocolates, shredded coconut, and pecans. Mix these ingredients together using a large spoon. I recommend using a metal spoon.

Steps to make the cookies continued:

Once the ingredients are mixed together press them down and smooth the top of the dough. Place the dough in the refrigerator for about 15 minutes.

This allows the dough time to cool so that it does not stick to your hands when you begin to form your cookies.

While the dough is chilling, line your cookie sheet with parchment paper and preheat your oven to 350 degrees.

Steps continued...

Roll the dough into palm-size balls (2-3 tablespoon-sized balls) and place them two inches apart on the cookie sheet. Place the cookies in the oven and bake until they become brown around the edges, approximately 13 minutes.

Remove the cookies from the oven and allow them to cool for a few minutes before moving them to a cooling rack. If you do not have a cooling rack, allow the cookies to cool on the cookie sheet.

Or you can leave the cookies on the parchment paper and transfer them to another dish. Leaving the cookies on the parchment paper will reduce the amount of moisture that will collect while the cookies cool.

Tips for making the cookies:

I used my Ninja to make these cookies. It's high-powered and makes the baking process easier as I can add most of my ingredients into the machine at once and the ingredients become fully blended with no issue.

You can also use a food processor, hand mixer or stand mixer.

The add-ins (shredded coconut, pecans, and chocolate chips) should be mixed in with a spoon.

Cookie Tips continued:

Once the cookies are completely cooled they can be stored. This recipe makes about 24 cookies. If you are like me, and don't have a family, 24 cookies can be a lot.

I eat some, give some away and freeze some in a ziplock bag. For the best freshness, freeze the cookies for no longer than three months.

When I'm ready for a cookie, I just go get out my desired amount and put the rest back in the freezer. When removing cookies from the freezer, allow the cookie to thaw at room temperature and they are ready to eat!

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