It’s the mix-ins that make this kitchen sink cookie so much fun and special! Classic thick and chewy oatmeal cookie base. These cookies are kid-approved!
Today we’re baking one of the best cookie recipes: Oatmeal Kitchen Sink Cookies, because every kid has a cookie creation in them. This one is 100% customizable and made with Pillsbury’s Best All Purpose Flour. A pantry staple that has been a part of baking occasions big or small, holiday or every day, since 1869.
From doughs and desserts to batters and sauces, Pillsbury Best is a high quality, reliable All Purpose Flour perfect for all your baking needs. Today it’s part of our family baking session as we celebrate the last few days of summer with lots of “happy-s”.
Happy-s is what my little man calls all the add-ins that make this cookie his very own creation. His version of this Kitchen Sink Cookie involves “happy-s” like a heavy dropping of sprinkles, crushed cookie sandwich and mini pretzels. Unlike the little man, my older one had his own take. He went for mini peanut butter candies, caramel popcorn, mini candy-coated chocolate candies and mini pretzels.
Which one would you go for? Or, better yet, what would be your custom creative take on these Kitchen Sink Cookies? What add-ins would you use?
Gather the kids, grab some “happy-s” and let’s have fun. And baking is not only fun, but it can be educational too, teaching the kids about measurement without them even knowing they’re learning!
Oh, and yes, baking with kids is hugely messy, but never mind the spilled sugar, dropped sprinkles and melted chocolate messes. This is the perfect hooray cookie to celebrate summer togetherness and to create more than a cookie—let’s create a moment!
Before we get started, below are a few notes and answers to questions you may have:
How many add-ins can I have?
As little or as many as you like. Have fun and get creative. If you mix it into the dough, I wouldn’t recommend more than 1 3/4 cups total for all add-ins. If you just press them into the top like we did, have fun and cover the dough ball.
If I remove all the add-in, will that compromise the cookie structure?
No. It won’t. The resulting cookie will be a classic thick and chewy oatmeal cookie
Can I freeze the dough and bake later?
Yes. Make sure to work-in the add-ins before freezing. When you are ready to bake the cookies, they can go from freezer to oven. You may need to adjust the bake time by an additional two minutes more.
If you are looking for a more specific flavor profile to Kitchen Sink Cookies check out my Salted Nutter Butter and Caramel Pretzel Cookies.
And for so many other cookie recipes check out my full selection in the Cookie Category.
Oatmeal Kitchen Sink Cookies
It's the mix-ins that make this kitchen sink cookie so fun and special! Classic thick and chewy oatmeal cookie base. These cookies are kid-approved!
Ingredients
Cookie Dough
- 1 1/2 cup Pillsbury Best All-Purpose Flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 teaspoon honey
- 3 1/2 cups rolled oats
Add Ons
- 12 oz. bittersweet or semisweet chocolate, chopped
- Sprinkles
- Crushed Chocolate Sandwich Cookies
- Mini Pretzels
- Mini Peanut Butter Cups, Roughly Chopped
- Caramel Popcorn, Roughly Chopped
Instructions
Heat oven to 350 degrees F.
In a large bowl, whisk together flour, baking soda and salt.
Set aside.
In a second bowl, add the butter and sugar and beat until
mixture is creamy and homogenous, about 3 minutes. Turn off beaters and add the
eggs one at a time and beat just until incorporated. Add the vanilla and honey beat until combined.
Turn speed to low, and gradually add the flour, beat until
just combined. Turn off the mixer, scrape the bowl and add the oats along with
the add-ins. Fold to combine. **Alternately, roll the dough into balls and then
press on add-ins.
Use a large cookie scoop (2 tablespoons) to drop balls of
dough onto baking sheet. Bake until golden, about 16 minutes. Bake one sheet at
a time.
Transfer pan to a wire rack and let cool for about 3 minutes
before removing cookies from baking sheet.
*Note: Keep this recipe fun and educational when working
with kids. Also be sure not to let them eat raw cookie dough. Have fun and
enjoy!
Notes
*Note: Keep this recipe fun and educational when working
with kids. Also be sure not to let them eat raw cookie dough. Have fun and
enjoy!
Can the peanut butter cup candies and chocolate chips be replaced.with something else for a child that doesn’t like chocolate? If so, what do you recommend for substitute.
Yes, they can be. I would suggest mini marshmallow, caramel chips, butterschotch chips.
After trying your Guinness Imperial Gingerbread Truffles and enjoying it. I have been coming to your site to try out new recipes, and I love them all. However, before now I had never heard of Unicorn Cookies, much less seen or tasted it. But after, I just finished preparing it and tasting it, I was confess it is so great. Come to think of it, what am I saying? All of your recipes I have been preparing have been great, so this is supposed to be GREAT. LOL. Thanks Naomi.
You’re doing great work. Keep it up.
This looks so good! What a great treat to make with kids!
Thanks for sharing! Do they keep long?
We made these today. Not sure what I did wrong but the dough was wet and sticky…could be because it’s very hot here at the moment.
Apart from the nightmare of trying to roll them, the cookies are delicious!
My daughters are already asking for us to make them again haha
This cookie is great, kids will love it.
These cookies are so cute! Can I ask what the brand of sprinkle mix you used here is?
Ça à l’air tellement sympa à faire et gourmand à manger !! Les happy’s sont ils ajoutés dessus avant ou après cuisson ? Si c’est avant cuisson, ne fondent ils pas ? Merci 😉