Kitchen Sink Cookies recipe
Kitchen Sink Cookies have a little bit of everything in them- mini semi-sweet chocolate chips, white chocolate chips, shredded coconut and pecans.
Servings: 12 people
Calories: 697kcal
Ingredients
- 3 c all-purpose flour
- 2 sticks unsalted butter- room temperature
- 1 c mini semi-sweet chocolate chips
- 1 c white chocolate chips
- 1 c pecans- halves or pieces
- 1 c sweet shredded coconut
- 1 ¼ c brown sugar
- ½ c granulated sugar
- 1 tsp baking soda
- 1 teaspoon salt
- 2 tsps vanilla extract
- 2 tbsps vegetable oil
- 2 large eggs
Instructions
- In a mixer cream butter, granulated sugar and brown sugar, vanilla extract, eggs, baking soda, salt, and vegetable oil together until well blended.
- Then add the flour and mix together until well blended.
- Transfer the dough into a large bowl and then add the chocolates, shredded coconut, and pecans. Mix these ingredients together using a large spoon.
- 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.
- While the dough is chilling, line your cookie sheet with parchment paper and preheat your oven to 350 degrees.
- Remove the dough from the refridgerator, roll the dough into palm size balls (2-3 tablespoon-sized balls), and place 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, allow the to rest for a few minutes, and then transfer them to a cooling rack to complete the cooling process.
- Serve and enjoy!
Video
Nutrition
Calories: 697kcal | Carbohydrates: 79g | Protein: 8g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 341mg | Potassium: 298mg | Fiber: 4g | Sugar: 50g | Vitamin A: 536IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 3mg