Everyone will love these Kitchen Sink Cookies. They are easy to make and can be made with ingredients you have in your pantry!

kitchen sink cookies on a white plate with hot chocolate
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Kitchen Sink Cookies recipe

Prep Time 20 minutes
Cook Time 8 minutes
rest on baking sheet 2 minutes
Total Time 30 minutes
Servings 24 cookies
Author The Shortcut Kitchen


  • ½ cup peanut butter either smooth or chunky will work
  • ½ cup butter or margarine
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups white or unrefined cane sugar
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 tablespoons toasted wheat germ

Optional Mix-Ins:

  • 2 cups total of any of the following:
  • Dried berries of any sort such as cranberries, blueberries, or cherries
  • Diced dried fruit such as pineapple mango, or papaya, raisins, or dates
  • Chocolate or peanut butter M&Ms any kind of baking chip such as peanut butter or white chocolate, toffee bits
  • Chopped nuts of any sort- cashews peanuts, walnuts, almonds and pumpkin seeds are all great
  • Crushed chips or pretzels any flavor


  • Spray or grease cookie sheet or sheets, and preheat oven to 350˚F.
  • Cream together peanut butter, butter, molasses and vanilla in a medium bowl. Once soft and creamy, stir in eggs one at a time.
  • Separately, in a large bowl, blend together sugar, rolled oats, flour, baking soda, baking powder, salt, cinnamon and wheat germ until there are no large clumps.
  • Add the wet ingredients to the dry ingredients, and mix gently until fully incorporated. Add 2 cups of mix-ins, and stir gently to combine.
  • Drop cookie dough in golf-ball sized portions onto baking sheet(s), leaving about 3 inches between cookies, as they will spread.* Bake for about 8 minutes.**
  • Remove cookies from the baking sheet and lay them on a brown paper shopping bag (cut it open and lay flat for a larger working space). This will help absorb any grease.


  • Nutrition calculated without optional mix-ins.
  • *6 large cookies can easily fit onto a baking sheet at a time.
  • **For soft, chewy cookies, remove when the edges of each cookie is golden brown and the middle is still gooey. It will look like the cookie isn't completely done in the center, but as they sit they'll finish cooking and collapse to create a dense, chewy, moist texture. Allow them to sit on the cookie sheet, on a wire rack, for for about 3 minutes. Don't leave them longer than 5 minutes, or they'll stick! For crispy cookies, leave them in the oven for about 10 minutes total, until the entire cookie is golden brown and the middle looks done. Crispy cookies can be removed from the pan immediately.
  • When removing cookies from baking sheet, wipe the spatula clean between batches. This will make it easier to slide under the soft cookies without breaking them.
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Nutrition Information

Calories: 205kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 141IU | Vitamin C: 0.003mg | Calcium: 24mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies
Cuisine American



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  1. Hi JB,
    Your cookies look delicious and sure wish I had a couple to go with my afternoon tea. Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen