Kitchen Sink Cookies

A funny name for a cookie, right?  But it is fitting – these are the kind of cookies you mix in all sorts of things, whatever you have on hand and what strikes your fancy – you know, everything but the kitchen sink!  No doubt you’ve seen some variation of these cookies before.  I’ve seen them numerous times and never felt compelled to try them until I saw this version including oatmeal, peanut butter, raisins, chocolate chips and the new (and super popular!) pretzel M&Ms.  Sold.

Once I actually started making this recipe, a couple of things gave me pause.  First of all, the dough doesn’t contain any flour.  Just oatmeal, peanut butter, sugar, etc.  I double- and triple-checked this before proceeding.  The dough did have a different texture than I would expect and I’ll admit, I was skeptical.  Then I thought the combination of raisins with the other chocolate mix-ins seemed a little odd and I almost skipped them but I am so glad I didn’t.  Finally, I did end up adding quite a few more pretzel M&Ms because the original quantity meant some cookies had only one (or maybe none!)  I have reflected this change in the version below.  These cookies are somehow chewy and crisp at the same time, with a nice chunky texture and a wonderful sweet-salty balance.  Everyone who tried them was pleasantly surprised – this is one good cookie.  And as you can see, a certain little boy enjoyed these cookie too (though I think he gnawed on them more than anything.)

Kitchen Sink Cookies
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Yield: 2-3 dozen cookies
1¼ cups light brown sugar, packed
1 cup granulated sugar
1 1/3 cups creamy peanut butter
8 tbsp. unsalted butter, at room temperature
3 large eggs
2 tsp. baking soda
½ tsp. vanilla extract
½ tsp. salt
4½ cups quick-cooking oatmeal
1¼ cup pretzel M&Ms
½ cup chocolate chips
¼ cup raisins

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the sugars, peanut butter and butter.  Beat on medium-high speed until well blended.  Mix in the eggs one at a time, scraping down the bowl as needed.  Blend in the baking soda, vanilla, and salt.  With the mixer on low speed, mix in the oatmeal just until incorporated.  Fold in the pretzel M&Ms, chocolate chips and raisins with a spatula.

Drop heaping tablespoons of dough (I used a medium-size dough scoop) onto the prepared baking sheets, leaving a couple of inches between each dough ball.  Bake 8-11 minutes, until light golden and just set, being careful not to overbake.  Let cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely.  Store in an airtight container.

Source: Blue Eyed Bakers

42 Responses

  1. I love the idea of including pretzel M&Ms (my new addiction) into cookies! Brilliant!

  2. a question Annie 🙂
    do you think I can substitute pretzel M&Ms with Hershey’s cinnamon chips?

    • Yes, the whole idea of these cookies is that you mix in whatever you like and what you have on hand. I probably wouldn’t use the same quantity of cinnamon chips though, that would be a lot.

  3. i love this version! i don’t like raisins in cookies, though, i wonder if i left them out if the cookies would be too chocolatey (not that it would be a problem for me)

  4. I make cookies similar to these, but they’re called Monster Cookies. They don’t have any flour either, and I remember wondering about that the first time I made them.

    Now I’m going to have to dig up the recipe and bake them soon. lol

  5. My mom used to make these cookies when I was little! Weird how there is no flour, but I know this recipe will be good. I trust ya.

  6. Monster cookies are awesome! That’s what they are called here in MN. They are a great fall cookie.

  7. Yay for adding more pretzel m&m’s – those things are the best thing to come along in years! We’re eating lots. It’s Halloween season (ish) so we have any excuse. Kitchen sink cookies are our one of our faves though…and these look SO yummy!

  8. I had pretzel m&m’s this weekend for the first time and I really liked them! I think they would be really great in a cookie.

  9. I love making these kind of cookies–it’s a good way to get rid of odds and ends of ingredients in the pantry. Your look delicious!

  10. I love Andrew’s hand yoinking a cookie in the first shot. Adorable.

    I made Monster Cookies awhile back and wasn’t enamored due to the butterscotch chips. This flavor combination sounds far more appealing. Thanks for sharing!

    • Though some of the amounts of ingredients are a little different, this IS my recipe for Monster Cookies. Oh, no raisins in mine. No one in my family would eat them with raisins, including me!

  11. I love cookies like this…my mom made monster cookies when I was a kid…sort of the same, but different!

  12. I’ve had several different versions of this cookie and they’re so good! I’m going to have to try this recipe though. I have a mean addiction to pretzel M&M’s!

  13. Great recipe! These are actually normally called monster cookies.. but i kinda like your name better!

  14. I have made them as monster cookies too, but I cannot wait to try them with raisins and pretzel M&Ms… I bet those take the taste to another level! Thanks for the inspiration!

  15. I love Monster Cookies!!!

  16. I am dying to try those new pretzel m&m’s. Yum!

  17. i’ve never heard of kitchen sink cookies, and i’ve yet to try pretzel m&ms, but they sound yummy 🙂

  18. These cookies look fun and yummy, thanks for sharing this! Love the picture of the little one too 🙂

  19. I am always ready to gobble down some chocolate cookies, kitchen sink or not ;). Your ice cream sandwiches look so elegant and pretty! Love them!

  20. These look so good! I like the name. It seems pretty fitting!

  21. Mmmmmm….my kind of cookie!

  22. This recipe is very similar to my favorite Monster Cookie recipe from my sister. I had the same reaction when I was mixing it up for the first time, when I realized there was no flour. But there’s no reason for concern – they are chewy and fantastic!! The pretzel M&M’s sound like a great addition!

  23. When I make monster cookies I like to leave out the M&Ms until the cookies are scooped and on the baking sheets. Then I press M&Ms onto the top of each cookie. That way they each get a few candies.

    (Plus, I find that this dough is a little greasy, so the M&Ms sometimes have trouble “sticking” if you fold them in.)

  24. Seen these on cookie maddness last year…can’t wait to make them!

  25. Haha, I love the first picture with Andrew’s little hand grabbing for a cookie – he’s precious! Also, so are the cookies! They remind me a lot of the jarred “Cowboy Cookie Mix” I like to send to friends and family. Thanks for sharing this recipe, Annie!

  26. I’ve always wanted to try kitchen sink cookies, can’t wait to give this recipe a try!

  27. This is the first time I have heard of Kitchen Sink cookies but anything with that much peanut butter in is a winner for me! I shall be making these next week :).

  28. We call them “Everything Cookies,” but same idea. PB, oats, no flour. I like how you think on the pretzel M&Ms.

  29. You have such an awesome site! I love it! I know you have addressed this before, but may I ask what kind of camera you have? You take the greatest pictures and I’m in the market for one. Thank you for the most wonderful recipes! Kelley

  30. I love these kind of cookies.. Need to try them out once!

  31. Looking for flourless cookies I saw a recipe like this. But even though I’ve made flourless peanutbutter cookies several times I didn’t feel like making these. I don’t even recall the cookie name or how different from this was. But after reading it in your post, I can’t wait to be back from vacations and make a batch!! It’s amazing but you turn any simple food/dessert in a very appealing dish I always want to try right away!

  32. Made these this weekend-Yummy! The saltiness of the pretzel m&ms is so good with the peanut butter! Thanks for all the great recipe ideas. I don’t know how you have the time to do all you do, but I’m glad you do!

  33. Love, Love, Love these cookies! We made them this weekend and they were gone immediately…so good! Thanks for sharing all of your great recipes

  34. Hi Annie – omg, I can’t stop thinking about making these. But I’m trying to lose a few pounds and I calculated the nutrition info and these are almost 300 calories per cookie :0 and I know I can’t trust myself with a full batch. Do you think this dough would freeze well? That way I could make a few at a time…

    Love your website!


  35. Hi Annie!

    I wonder why my cookies expand so much in the oven? And also, the texture seems a bit different from yours despite following strictly to your recipe?

  36. I loooove cookies like this!

  37. I made these yesterday and received lots of compliments. You are right that they are an excellent springboard for whatever you have on hand or like in your cookies (I think I’ll add nuts next time). I also used dried cranberries because I had them and thought it was delicious! Only thing is mine were a lot puffier than yours appear to be. Not that I minded…the were nice and soft on the inside which was OK with me. Thanks again for the great recipe, Annie!

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