Christmas Kitchen Sink Cookies
These are hands-down the most requested cookies in my kitchen! Loaded with crunchy nuts, sweet chocolate chips, and delicious chewy goodness in every bite. They’re golden around the edges, soft in the middle, and absolutely irresistible. Perfect for Christmas baking, cookie exchanges, or sharing with family and friends!
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: 30 minutes
Yield: 24 cookies
Ingredients
– 1 cup unsalted butter, softened
– ¾ cup brown sugar
– ½ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 cup rolled oats
– 1 cup semi-sweet chocolate chips
– ½ cup chopped almonds
– ½ cup chopped pecans
– ½ cup shredded coconut
– ½ cup chopped pretzels (optional)
Instructions
1. Preheat oven: Preheat to 180°C (350°F). Line baking sheets with parchment paper.
2. Cream butter and sugars: Beat softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs: Mix in eggs one at a time, followed by vanilla extract.
4. Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt.
5. Make the dough: Gradually add dry ingredients to the butter mixture. Mix until just combined.
6. Add the goodies: Fold in oats, chocolate chips, almonds, pecans, coconut, and pretzels.
7. Shape cookies: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving space between them.
8. Bake: Bake for 10–12 minutes until the edges are golden and the centers look slightly soft.
9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Nut Information 🌰
– Almonds: Add crunch, vitamin E, magnesium, and healthy fats.
– Pecans: Provide antioxidants, fiber, and heart-friendly fats.
– Coconut: Adds sweetness, texture, and dietary fiber.
Allergy note: Contains tree nuts, dairy, eggs, and gluten. For a nut-free version, omit almonds and pecans and add extra chocolate chips or pretzels.
Estimated Nutrition
Nutrient Per cookie
Calories 210–240 kcal
Protein 3–4 g
Carbohydrates 25–29 g
Fat 12–14 g
Fiber 2 g
Sugar 14–17 g
Questions & Answers
Q1: Can I make the dough ahead of time?
Yes! Refrigerate covered cookie dough for up to 48 hours.
Q2: Can I freeze the cookie dough?
Absolutely. Freeze dough balls for up to 3 months and bake from frozen, adding 1–2 minutes.
Q3: Why are my cookies spreading too much?
The butter may be too warm. Chill the dough for 30 minutes before baking.
Q4: Can I use different nuts?
Yes! Walnuts, macadamias, hazelnuts, and pistachios are delicious alternatives.
Q5: How do I keep cookies soft?
Store completely cooled cookies in an airtight container.
Q6: Can I make smaller cookies?
Yes! Use a tablespoon-sized scoop and reduce baking time slightly.
Q7: How long do they stay fresh?
They stay fresh for approximately 4–5 days in an airtight container at room temperature.
Q8: Can I add dried cranberries?
Definitely! Add ½ cup dried cranberries for a festive sweet-and-tangy flavor.
Helpful Tips
– Slightly underbake for soft, chewy centers.
– Chill dough for thicker cookies.
– Press a few extra chocolate chips and nuts on top before baking.
– Sprinkle with flaky sea salt for a bakery-style finish.
The best Christmas cookies are the ones everyone keeps coming back for! Make a double batch because these delicious loaded cookies disappear fast! ❤️
