Description

Dad’s Kitchen Sink Cookies are a delightful and hearty treat packed with a variety of mix-ins including M&M’s, chocolate chips, dried cranberries, and dried apricots. These cookies are soft, chewy, and bursting with flavor, perfect for sharing or keeping all to yourself. The blend of pulverized oats and all-purpose flour creates a tender crumb, while the combination of sweet and fruity ingredients makes each bite exciting and delicious.

Ingredients

Scale

Wet Ingredients

1 cup (225 grams/2 sticks) unsalted butter
1 cup (100 grams) granulated sugar
1 cup (220 grams) packed brown sugar
2 large eggs
2 teaspoon vanilla extract

Dry Ingredients

2 cup (250 grams) all-purpose flour
2 1/2 cup (225 grams) old-fashioned oats, pulverized in a blender for 30 seconds until smooth
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Add-ins

1 cup (200 grams) M&M’s
1 cup (175 grams) semisweet chocolate chips
1 cup (140 grams) dried cranberries
1 cup (130 grams) chopped dried apricots

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
Cream Butter and Sugars: In a large stand mixer, cream together the unsalted butter, granulated sugar, and packed brown sugar for 2 to 3 minutes until the mixture is fluffy and light in color. This step incorporates air to create a tender cookie texture.
Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, scraping down the sides of the bowl with a spatula between additions to ensure everything is mixed evenly. Then add the vanilla extract and mix until fully incorporated.
Combine Dry Ingredients: In a separate large bowl, mix together the all-purpose flour, pulverized oats, baking soda, baking powder, and kosher salt until evenly combined.
Mix Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients in two batches, mixing on low speed after each addition just until all ingredients are combined to avoid overmixing and tough cookies.
Add Mix-ins: Fold in the M&M’s, semisweet chocolate chips, dried cranberries, and chopped dried apricots by hand using some elbow grease, mixing only until the add-ins are evenly distributed throughout the dough.
Scoop Dough and Bake: Using a medium-sized cookie scoop, portion 12 balls of dough onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 10 to 12 minutes depending on your preferred chewiness; about 10 and a half minutes yields a soft, chewy cookie.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes after baking to set before transferring them to a wire rack to cool completely. Repeat the baking process with the remaining dough.
Storage: Freeze finished cookies as needed to keep them fresh and have some ready to enjoy anytime.

Notes

For a chewier cookie, bake closer to 10 minutes; for a crisper edge, bake closer to 12 minutes.
Pulverizing the oats creates a finer texture that blends well with the flour, contributing to a tender cookie.
Feel free to swap the dried apricots for dried cherries or raisins for a different fruity twist.
These cookies keep well in an airtight container for up to a week or can be frozen for up to three months.
Using parchment paper prevents sticking and makes cleanup easier.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg