If you love everything but the kitchen sink in your cookies, then you’ll absolutely adore these easy to make kitchen sink cookies! The perfect mix-in cookie, these cookies are soft and chewy with a ton of different add-ins from your favorite snacks. They taste just like the ones you get from Panera Bread, but they’re so much easier to make at home!
This is one of my most popular cookie recipes and it’s no wonder. These are seriously some of the best cookies ever! They’re sweet, salty and SO delicious! They’re loaded with chocolate chips, pretzels, toffee bits, and a sprinkle of sea salt. These cookies are SO good and the perfect way to eat chocolate!
In a large mixing bowl, using a hand mixer or stand mixer, beat butter and both sugars together until creamy and combined. Beat in eggs and vanilla until well mixed. Add flour, baking soda, and salt and stir until well incorporated. Then slowly add in pulverized oats, chocolate chips and the rest of the mix-ins (reserve about a cup for pressing onto the tops of the cookies).
I like to use a cookie scoop because it helps to ensure evenly sized cookies. However, if you’d rather not have to scoop each cookie, feel free to roll the dough in your hands instead. It’s important to let the cookies chill for a couple hours before baking. This makes the cookies much thicker and helps them bake up nicely in the oven.
One tip for these cookies is to press a pretzel piece, potato chip or even a piece of dark chocolate on top of each cookie before baking. This gives the cookies a nice, finished look and it’s totally optional. You can also try adding a pinch of sea salt on top of each cookie for an extra hint of savory and sweet.
These cookies are incredibly addictive and I guarantee you won’t be able to eat just one! They’re a perfect snack or dessert for any time of day. They’re super soft on the inside and so crunchy and chocolaty on the outside. If you want to go really chocolatey, you can even drizzle a little melted chocolate on top of each cookie right before baking.
To give these cookies an even more irresistible texture and to help them keep their shape, place them in the fridge for a few hours before baking. It’s completely optional, but it makes a huge difference!
If you can’t wait to eat these cookies, they freeze pretty well. Just place them in a resealable freezer bag and they’ll be good for up to a month!