Kitchen Sink Cookies
Cheddar might not be the first ingredient you think of in a cookie but trust us, it’s a delicious foil to any type of nut, cracker, chip and chocolate that you may have in your pantry. We’re partial to bittersweet chocolate with the sharp cheddar because it gives the cookie a sweet but savory vibe, but opt for whatever you have!
¾ cup packed brown sugar
¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
2 cups all-purpose flour
- 1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup old-fashioned rolled oats
1½ cups chopped potato chips, cheese crackers (such as Goldfish or Cheez Its), and/or pretzels, plus additional for sprinkling on top
¾ cup toasted unsalted chopped nuts, such as pistachios, cashews or macadamia nuts
¾ cup bittersweet (60-70%) chocolate chips or small rainbow chocolate candies
LINE a large rimmed baking sheet lined with parchment paper.
BEAT butter, brown sugar, and granulated sugar in a stand mixer on medium speed, scraping down the sides of the bowl as needed, until the sugar is dissolved and has lightened in color, about 3 minutes.
ADD shredded cheddar and beat until combined, about 30 seconds. Add eggs one at a time, scraping down the sides of the bowl between additions, and beat until incorporated. Add vanilla and beat until combined.
STIR flour, baking powder, baking soda, and salt in a medium bowl until combined. Add the flour mixture to the butter mixture and beat on medium until just combined, about 30 seconds. Add oats, chips (or crackers or pretzels), nuts, and chocolate chips, and mix until just combined.
FORM the cookie dough into 36 balls and place onto the prepared baking sheet. Sprinkle the tops with additional chips (or crackers and pretzels), if desired. Refrigerate the dough for a minimum of 2 hours to overnight (overnight will yield best results).
PREHEAT the oven to 350°F when ready to bake.
PLACE 12 cookies on a large rimmed baking sheet lined with foil. Bake the cookies on the middle rack in batches, rotating the pan half-way through, until the cookies are golden on the edges and shiny and wet looking in the middle, about 10 minutes. Let cool on the pan for 5 minutes then transfer to a cooling rack and let cool an additional 10 minutes before serving.
- Serving Size
- 1 cookie or 1/36 of recipe
- per serving
- 10 grams
- Saturated Fat
- 5 grams
- 30 milligrams
- 125 milligrams
- 19 grams
- 1 grams
- 10 grams
- 4 grams
- 63 milligrams
Store baked cookies in an airtight container for up to 5 days in the
refrigerator, or freeze dough for up to 1 month.