These huge soft-baked cookies are loaded with literally everything but the kitchen sink! You’ll fall in love with them at first bite.
Hi everyone — happy weekend! Sarah from Whole and Heavenly Oven here. Today feels like a perfect cookie day. (Really, what day isn’t?)
So yes — cookies. Big, soft, packed cookies.
I’m sharing my current favorite cookie: kitchen sink cookies. They’re the ultimate loaded cookie — no real sinks involved, just an abundance of tasty mix-ins.
These cookies combine melty chocolate, toasted walnuts, nutty oats, chewy raisins, and golden toasted coconut — all baked into a generously sized, soft-baked cookie.
I’m convinced these cookies are the reason treadmills exist. They’re that irresistible.
One of the best parts: no chilling is required. The dough is so full of mix-ins that the cookies don’t spread excessively. I gently flattened the dough balls before baking so they spread evenly.
Mix, shape, bake, and then eat. Repeat.
A tip for deeper flavor: toast the coconut and walnuts before adding them to the dough. Toasting brings out nutty, toasty notes that pair beautifully with a pinch of cinnamon and vanilla.
These cookies bake up incredibly soft and chewy — easily some of the chewiest I’ve made. If you enjoy texture in a cookie, these will be a favorite.
These are seriously delicious. If you like your cookies loaded to the max, this recipe might become your go-to. And yes — milk is non-negotiable here.
Proceed to the recipe with caution: you’ll likely want to eat the whole batch. (This recipe yields about 2 dozen cookies.)
Ready? It’s cookie time.
Soft-Baked Kitchen Sink Cookies
Ingredients
- 1 cup (80 g) unsweetened shredded coconut
- 1 cup (112 g) chopped walnuts
- 1 cup (226 g) butter, softened
- 1 cup (200 g) coconut sugar, (or brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups (160 g) quick-cooking oats
- 1 cup (160 g) raisins
- 1 cup (200 g) semi-sweet chocolate chips
Instructions
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Spread the coconut and walnuts on a parchment-lined baking sheet. Toast at 350°F (175°C) for 5–8 minutes, until golden and fragrant. Watch carefully to avoid burning. Remove and set aside.
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In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until creamy. Add the eggs and vanilla and mix until combined.
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In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Stir in the oats and the toasted coconut and walnuts. Add the dry mixture to the butter mixture and mix on medium until a dough forms. Fold in the raisins and chocolate chips.
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Shape the dough into 2-inch balls and arrange on parchment-lined baking sheets. Gently flatten each ball so they bake evenly.
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Bake at 350°F (175°C) for about 9 minutes, until the edges are set and the centers still look soft. Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Recipe by Sarah at Whole and Heavenly Oven
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Hungry for more cookies? I’m a cookie enthusiast — here are a few favorites.
Bakery-Style Double Chocolate Cookies
Chewiest Oatmeal Raisin Cookies
Pumpkin Chocolate Chip Cookies
