Kitchen Sink Crunchers
Get ready to indulge in the ultimate sweet-and-salty treat with Kitchen Sink Crunchers! These irresistibly chewy cookies are loaded with everything but the kitchen sink—think chocolate chips, crushed pretzels, rolled oats, and a medley of optional add-ins like shredded coconut, toffee bits, and chopped nuts. Perfectly balanced with buttery richness and crunchy surprises in every bite, these cookies are a flavor-packed masterpiece designed to satisfy all your cravings. Quick to make with just 20 minutes of prep time, they’re ideal for parties, afternoon snacking, or as a decadent dessert. Bake up a batch of these crowd-pleasers today and discover why they're the perfect mix-and-match cookie for any occasion!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup (packed) brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup rolled oats
- 1 cup chocolate chips
- 1 cup pretzels (crushed into small pieces)
- 0.5 cup chopped nuts (e.g., walnuts, pecans, or almonds)
- 0.5 cup shredded coconut (optional)
- 0.5 cup toffee bits (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the rolled oats, chocolate chips, crushed pretzels, nuts, shredded coconut (if using), and toffee bits (if using) until evenly distributed throughout the dough.
Using a medium cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers may appear slightly underdone but will set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to wire racks to cool completely.
Enjoy the Kitchen Sink Crunchers with a glass of milk or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
5565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.0 g | 323% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 786.7 g | 286% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 403.2 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 516 mg | 40% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2211 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
