Christmas Kitchen Sink Cookies Recipe
Introduction
Christmas Kitchen Sink Cookies are a festive favorite, packed with an eclectic mix of ingredients that bring both texture and flavor. These cookies celebrate creativity and tradition, making them a perfect treat for holiday gatherings or cozy moments at home.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup old-fashioned oats
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts (walnuts, pecans, or your choice)
- 1/2 cup dried cranberries or raisins
- 1/2 cup shredded coconut (optional)
- 1/2 cup white chocolate chips or butterscotch chips (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Step 5: Stir in the oats, chocolate chips, nuts, dried cranberries, coconut, and any additional mix-ins gently but thoroughly.
- Step 6: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 10 to 12 minutes, or until the edges are golden and the centers look set but still soft.
- Step 8: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use room temperature butter to ensure a smooth, creamy dough that bakes evenly.
- Customize your “kitchen sink” by adding your favorite nuts, dried fruits, or different types of chips to suit your taste.
- For chewier cookies, slightly underbake them and allow to cool on the baking sheet.
- Try swapping half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag or container for up to three months. To reheat, warm briefly in a microwave or oven to restore their fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but old-fashioned oats provide better texture due to their larger flakes. Quick oats may result in softer, less chewy cookies.
Can I make the dough ahead of time?
Absolutely! Refrigerate the dough for up to 48 hours before baking. This can enhance the flavor and help prevent spreading during baking.
PrintChristmas Kitchen Sink Cookies Recipe
Christmas Kitchen Sink Cookies are a festive and versatile treat perfect for the holiday season. These cookies combine a rich buttery base with an assortment of mix-ins like chocolate chips, nuts, and oats, creating a delightful blend of textures and flavors. Their customizable nature allows for endless variations, making them a cherished tradition for gifting and sharing during Christmas celebrations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough Base
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Kitchen Sink Mix-Ins
- 1 cup old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup raisins or other dried fruit
- 1/2 cup shredded coconut (optional)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to ensure even distribution of leavening agents.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with both brown and granulated sugars until the mixture is light and fluffy. This step helps to create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor enhancement.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until combined to maintain moistness and prevent overworking the dough.
- Fold in Mix-Ins: Gently fold in the rolled oats, chocolate chips, chopped nuts, dried fruit, and shredded coconut if using. Distribute the ingredients evenly without overmixing.
- Shape the Dough: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto an ungreased baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges are golden brown and centers look set but still soft.
- Cool and Serve: Remove the baking sheet from the oven and allow cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
- Store Properly: Keep cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Use softened butter at room temperature for smoother creaming with sugars.
- Customize the mix-ins based on preference, such as using white chocolate chips, dried cranberries, or different nuts.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- For chewier cookies, slightly underbake by removing them a minute earlier.
- Store cookies in an airtight container to keep them fresh longer.
- Pair these cookies with hot cocoa or milk for a delightful holiday treat.
Keywords: Christmas cookies, holiday cookies, kitchen sink cookies, festive treats, chocolate chip cookies, holiday baking
