Delicious Kitchen Sink Cookies Recipe for Dessert Lovers!
Some recipes come and go, but others stand the test of time. One such recipe is Nana’s Kitchen Sink Cookies. This cookie recipe has been passed down through generations and remains as popular as ever in my family.
As the name suggests, these cookies are a bit of a kitchen sink cookie, meaning they have everything but the kitchen sink in them! Packed with delicious ingredients like dried cranberries, raisins, chocolate chips, oats, and even zucchini, these cookies are a burst of flavor in every bite.
I remember spending summers in Nana’s farmhouse, where she would always have these cookies on hand for when we came to visit. It was a treat my siblings and I always looked forward to. Now that we’re grown up, my sister and I continue to make these cookies for our own families.
What I love about this recipe is how it caters to everyone’s taste buds. The combination of sweet and savory ingredients results in a cookie that will satisfy any sweet tooth but won’t be overly sweet. The chopped zucchini adds moisture without taking away from the cookie texture or flavor.
So why not take a trip down memory lane with me and try out this old family recipe? Trust me; your taste buds will thank you.
Why You’ll Love This Recipe
You know that feeling when you look at your pantry and fridge, and you see all kinds of ingredients that you don’t know what to do with? Well, fear no more because Nana Harith’s recipe for Kitchen Sink Cookies is here to save the day!
This recipe has everything but the kitchen sink – dried cranberries, raisins, chocolate chips, oats, zucchini, and more! It’s a perfect combination of sweet and chewy that’s guaranteed to satisfy your cravings.
What I love about this recipe is that it’s so versatile. You can mix and match different ingredients based on what you have on hand. Don’t have cranberries? Throw in some white chocolate chips instead. Out of eggs? Use applesauce or mashed bananas as a substitute. The possibilities are endless!
But that’s not all – these cookies are also a great way to sneak in some extra veggies into your diet. The zucchini adds a slight crunch and a subtle flavor that balances out the sweetness of the other ingredients. Plus, it makes these cookies feel like they’re practically healthy.
So whether you’re a fan of traditional chocolate chip cookies or prefer to mix things up with unique flavor combinations, Nana’s Kitchen Sink Cookies will not disappoint. It’s an easy-to-follow recipe that will fill your home with the delicious aroma of freshly baked cookies.
Get all your ingredients ready before you start baking. Here’s what you’ll need to make Nana’s Kitchen Sink Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup zucchini, grated (wring out excess moisture)
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup chocolate chips
Feel free to substitute in your favorite dried fruits or nuts, such as white chocolate chips, peanuts, or walnuts. These cookies are called “Kitchen Sink” for a reason – feel free to add anything else you have on hand that needs to be used up! It’s the perfect recipe for using up those odds and ends in your pantry.
The Recipe How-To
Now, let’s get started with the most exciting part of this recipe article – the how-to guide! Follow these step-by-step directions to make your own batch of delicious Nana’s Kitchen Sink Cookies!
Step 1: Preheat your oven
Preheat your oven to 375°F. This will ensure that your cookies have the perfect temperature to bake and turn out perfectly.
Step 2: Prepare your cookie dough
In a mixing bowl, cream together 1 cup of unsalted butter, 1 1/2 cups brown sugar, and 1/2 cup granulated sugar. Add in 2 eggs, one at a time, then mix in 1 teaspoon vanilla extract.
Step 3: Mix in dry ingredients
In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon. Slowly mix this into the wet ingredients until smooth.
Step 4: Add the “kitchen sink” ingredients
Now comes the fun part! Stir in 1 cup rolled oats, 1/2 cup dried cranberries, 1/2 cup raisins, and 1/2 cup chocolate chips until well combined.
But wait – there’s more! Grate about 1 medium-sized zucchini and add it to the cookie dough mixture. The zucchini addition makes these cookies extra special and perfect for sneaking veggies into your kids’ diets!
Step 5: Bake and enjoy!
Scoop about 2 tablespoons of dough per cookie using a medium-sized scoop or by hand. Place them onto parchment paper or a silicone mat lined baking sheet two inches apart since they will spread while baked. Then, bake for approximately 10-12 minutes until golden brown (but do not overbake). Once done, remove them from the oven and leave them sitting on the sheet for another minute to firm up before transferring them into a wire rack to cool completely.
These cookies are best when served warm, but they taste amazing regardless of whether they are warm or cold. Enjoy!
Substitutions and Variations
Now, let’s talk about making some changes to this classic recipe without losing its charm.
If you want to experiment with different mix-ins, the possibilities are endless. You can substitute the dried cranberries and raisins for other types of dried fruit, such as apricots or cherries. Additionally, you can use white chocolate chips, peanut butter chips or butterscotch chips instead of the semi-sweet chocolate chips. Why not try adding shredded coconut or chopped nuts into the mix for a unique and nutty flavor?
If you’re looking to make these cookies a bit more nutritious, simply replace some of the all-purpose flour with whole wheat flour. You can also add grated carrots or zucchini to sneak in some veggies! This will give the cookies a subtle earthy taste while providing extra fiber and vitamins.
Another fun variation is to swap out some of the oats for crushed pretzels or corn flakes. These salty additions create an interesting texture and add a savory crunch that goes perfectly with sweet treats.
Lastly, if you’re feeling extra indulgent, try mixing up some of the ingredients for a completely different type of cookie! For example, try using peanut butter instead of butter, or reducing the sugar and chocolate chips and adding in chunks of caramel and sea salt for an ooey-gooey experience.
No matter which substitutions or variations you choose to make, remember that baking is a form of self-expression, so don’t be afraid to get creative and make a recipe your own.
Serving and Pairing
Once your Nana’s Kitchen Sink Cookies are perfectly baked, it’s time for the fun part- serving and enjoying them! These cookies are perfect for any occasion, whether it’s a midday snack or a dessert after dinner. They’re great on-the-go, too, since the combination of oats and dried fruit makes for a filling snack.
If you want to elevate these cookies even more, try pairing them with a nice cold glass of milk or some hot coffee. The sweetness of the cookies pairs perfectly with the richness of milk or coffee. You could also serve them with some whipped cream or ice cream to make them into a true dessert.
If you’re looking to get creative and experiment with new flavors, try swapping out some of the ingredients in the recipe. Instead of chocolate chips and raisins, try using white chocolate and dried cherries. Or, add some shredded coconut and chopped nuts to the mix. The possibilities are endless when it comes to making these cookies your own.
No matter how you choose to serve and pair your Nana’s Kitchen Sink Cookies, they’re sure to bring a smile to your face. These soft and chewy cookies are a classic treat that will never go out of style. So go ahead, grab another cookie (or two), and savor every bite!
Make-Ahead, Storing and Reheating
As tempting as it may be to devour all of the delicious Nana’s Kitchen Sink Cookies in one sitting, sometimes life gets in the way. That’s why it’s important to know how to store and reheat these cookies properly to ensure that they stay fresh and chewy for as long as possible.
Luckily, these cookies are perfect for making ahead of time. After baking, let them cool completely on a wire rack before transferring them to an airtight container. They can be stored at room temperature for up to four days or in the fridge for up to a week.
To reheat, simply pop them in the microwave for 10-15 seconds or give them a quick warm-up in the oven. Be careful not to overheat them, as this can cause them to become dry and brittle. The cookies should be just as soft and chewy as they were when you first baked them.
If you’re planning on storing the dough rather than the baked cookies, keep it covered tightly in plastic wrap or an airtight container in the fridge for up to 48 hours before baking. You can also freeze the dough for up to three months – just be sure to thaw it completely before baking.
Whether you’re making these cookies ahead of time or reheating leftovers, following these simple storage and reheating tips will ensure that each bite is just as satisfying as the first.
Tips for Perfect Results
When it comes to baking, following the recipe and using the right techniques is key. Here are a few tips for making sure your Nana’s Kitchen Sink Cookies come out perfectly every time:
1. Use room temperature ingredients: Make sure your butter, egg, and vanilla are all at room temperature before mixing them together. This will help create a smooth, evenly-mixed batter.
2. Don’t overmix the dough: Over-mixing can lead to tough cookies. Once all of the ingredients are incorporated, stop mixing.
3. Chill the dough: After mixing the dough, let it chill in the fridge for at least 30 minutes before baking. This will help make the cookies hold their shape and keep them from spreading too much while baking.
4. Flatten the cookies: Use your hand or the back of a spoon to gently flatten each cookie ball before putting them in the oven. This will help them cook more evenly and give you a better texture.
5. Experiment with add-ins: While this recipe calls for dried cranberries, raisins, and chocolate chips, feel free to mix it up! Try adding different nuts, white chocolate chips or peanut butter cups to switch things up.
6. Don’t overbake: Be sure to set the timer for the minimum amount of baking time recommended in the recipe- overcooking can lead to burnt cookies with an unpleasant taste
With these tips in mind, you can be sure that your Nana’s Kitchen Sink Cookies will turn out perfectly chewy and delicious every time- just like Nana used to make!
So there you have it – an irresistible recipe for Nana’s Kitchen Sink Cookies that are sure to satisfy your sweet tooth. With a combination of flavorful ingredients like dried cranberries, raisins, chocolate chips, oats, and zucchini – these cookies are truly a treat for the senses.
What makes this recipe even better is the fact that it can be customized to suit your tastes. Feel free to swap out ingredients, add in your favorite flavors, or even play with the texture of the dough.
In addition to being delicious, these cookies also make a great gift or snack to share with friends and family. Whether you’re enjoying them over coffee, as a dessert after dinner, or just as a quick pick-me-up throughout the day – Nana’s Kitchen Sink Cookies are always a good choice.
So why not give this recipe a try today? After all, life is too short to not indulge in some delicious treats every now and then. Happy baking!
Nana’s Kitchen Sink Cookies Recipe
- 2 cups zucchini, grated
- 1 teaspoon salt
- 1 cup flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 1/3 cups oats
- 1 cup chocolate chips
- 1/2 cup dried cranberries or 1/2 cup raisins
- 1/2 cup nuts, chopped
- Combine zucchini and salt in colander. Drain for 30 minutes. Squeeze all the water out.
- Preheat oven to 375 degrees.
- Combine flour, cinnamon, baking powder and soda in medium bowl. Whisk to blend.
- In large bowl, combine butter, sugars, egg and vanilla.
- Beat until creamy. With mixer on low, gradually add flour mixture, beating til blended.
- Mix in zucchini, oats, chocolate chips, cranberries and nuts.
- Form heaping tablespoons of dough into balls.
- Place 2" apart on ungreased baking sheet.
- Bake for about 10 - 12 minutes.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.