Kitchen Sink Cookies

Kitchen Sink Cookies

Be sure to use natural peanut butter that's just peanuts and salt. This is a thick dough so you can roll the balls by hand or use a large melon scoop. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 12 to 14 cookies

Kitchen Sink Cookies


  • 1 cup rolled oats (not instant)
  • 3/4 cup whole grain pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

  • 1/3 cup peanut butter (natural, I use chunky)
  • 1/3 cup oil (canola or extra light olive oil)
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla

  • 1/3 cup chopped pecans or walnuts (preferably toasted first)
  • 1/3 cup chocolate chips
  • 1/3 cup shredded sweetened coconut
  • 2 Tablespoons water


  1. Preheat oven to 375° F.
  2. Line a cookie sheet with parchment paper.
  3. On wax paper or in a bowl, combine oats, flour, baking powder, soda, and salt. Set aside.
  4. With electric mixer beat peanut butter, oil, sugars, egg, and vanilla for 2 or 3 minutes until thick.
  5. On low speed, add flour/oat mixture followed by water.
  6. Fold in nuts, chocolate chips, and coconut.
  7. Shape into 1 1/2" balls & place 2 inches apart on cookie sheet. Press them flat with a wet fork.
  8. Bake for 12 - 14 minutes.

Notes: (Still want the old recipe? Click here)

2 Comments on "Kitchen Sink Cookies"

  1. sophia

    Why are they called kitchen sink cookies?

    • Jenny

      When you put a bunch of different things together people often say, “They put in everything but the kitchen sink!” Since these cookies have a bunch of different ingredients, I called them “Kitchen Sink” cookies.

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