Soft and chewy oatmeal cookies with semisweet chocolate chips, white chocolate chips, almonds, walnuts, and butterscotch chips.
PSA: Don’t be fooled by this recipe appearing on “Healthy” Liv– there’s nothing necessarily healthy about these cookies, unless you do some so-called “girl math” and decide that the oats and almonds in these cookies make them practically an appropriate breakfast food. Or you could say these cookies are healthy for your soul or something.
I’ve tried my fair share of healthy cookies recipes, and none have come close to the real deal, so I’ve decided that when I bake cookies, I’m using butter, sugar, and chocolate. That way, I can share them with friends and family members who aren’t thrilled about the idea of stevia-sweetened protein powder banana cookies. (Because, honestly, neither am I.) I’d much rather enjoy just one or two extra-delicious cookies rather than eat an entire pan of low-calorie or low-sugar cookie posers.
I actually haven’t shared a cookie recipe since my favorite soft chocolate chip cookie recipe back in April, so I thought it was time. Although I like to mostly share healthy recipes with you, like my sweet potato & chickpea stew and kale chips, cookies are definitely a part of my life, too.
During almost every summer growing up, my extended family would spend a week staying at a house in Hilton Head Island, SC. My mom would send my grandpa and me to the grocery store with a list since we both enjoy grocery shopping. Every grocery trip with my sweet-tooth grandpa was an adventure. We’d usually come back with all of the necessities on the list, and we’d always pick up a few extras, too. Usually, the extra goodies included a few pints of ice cream or a box of kitchen sink cookies from Fresh Market.
I love the idea of a cookie with a ton of different mix-ins, so I adapted my favorite oatmeal cookie recipe and my favorite Neiman Marcus cookie recipe to create a base for my own kitchen sink cookie recipe, and then I added some butterscotch chips, semisweet chocolate chips, white chocolate chips, almonds, and walnuts, in addition to the quick-cooking oats.
I’ve seen kitchen sink cookie recipes that also include crushed pretzels, crushed potato chips, chocolate-covered almonds, peanuts, peanut butter chips, and more. The possibilities are endless! And of course, these cookies are super soft and chewy because I’m firmly on team soft cookie. Hope you enjoy!
Soft and Chewy Kitchen Sink Cookies
- 1 cup butter, softened (typically 2 sticks)
- 1 cup light brown sugar, packed
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 cups quick-cooking oats
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup chopped walnuts
- 1/4 cup chopped almonds
- In a large bowl or stand mixer, beat together the butter and brown sugar. Add eggs and vanilla and mix until smooth. Add the flour, baking soda, and salt and mix until just combined. Stir in the oats and the rest of the mix-ins.
- Heat oven to 350°F before you scoop the cookies so that it’s fully heated when you’re ready to put them in.
- Form the cookie dough into heaping tablespoon balls about 2 inches apart on a parchment-lined baking sheet. Flatten the cookie dough balls with the back of a spatula.
- Bake cookies for 9-11 minutes, taking them out when barely golden at the edges. Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.