We always have people over to our home. It’s sort of the way we roll. Play dates, dinner, brunch, lunch, even tea – you name it, we’ve hosted people to our home to enjoy food and conversation. Last week I almost forgot about a play date we scheduled over a month ago which included children and moms. So that meant, I needed to figure out what I could make for an after school snack. Something kids would like. Something easy, and of course something delicious. And that’s when I went back to an old reliable, these Kitchen Sink Oatmeal Cookies.
For those of you unfamiliar with Kitchen Sink Cookies, they’re drop cookies that are full of a diverse set of mix-in’s. My particular Kitchen Sink Oatmeal Cookies include chocolate chips, white chocolate, M&M’s, and my all-time favorite: crushed pretzels. They’re hearty, chewy, and not-too sweet.
Often kitchen sink cookies include nuts, but since so many children suffer from nut allergies, over the years, I’ve substituted crushed pretzels for the nuts. The pretzels add crunch and great hit of salt. Giving the cookies the perfect balance of sweet and salty!
I’ve been making this particular version of Kitchen Sink Oatmeal Cookies for about five years. It all came about when I was hosting a cookie exchange, and my best friend, who never bakes, needed a recipe. After poking around for an easy recipe that still tastes delicious, I came across these Kitchen Sink cookies from Martha Stewart. Using that as a base, I suggested adding in the M&M’s, white chocolate, and crushed pretzels. My best friend still makes these cookies today, and they’re sort of her signature cookie now 🙂
And when I say these Kitchen Sink Oatmeal Cookies are easy to make, I mean they’re so simple that you don’t even need a mixer to make them. I just use a bowl and wooden spoon. Not only is the batter easy to mix, but to bake them, you don’t even need to roll them into balls. Just drop large tablespoons of the batter on a greased cookie sheet and bake.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup, unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 cups old fashioned oats
- 1 1/4 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup M&M’s
- 1 1/2 cups crushed pretzels (I like pieces that are rather large – about 1/4 of an inch)
- Preheat the oven to 350 degrees F.
- Line baking sheets with parchment paper or silicon baking mats.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and sugars together with a wooden spoon.
- Add the eggs, one at a time, and mix until combined.
- Add the vanilla, and mix until combined.
- Slowly add the dry ingredients. Mix until just combined.
- Add the oats, and mix.
- Add the chocolate chips, white chocolate, M&M’s, and pretzel pieces. Mix until combined.
- Drop heaping tablespoons of the batter on the prepared baking sheets.
- Bake for about 12 minutes. If you would like the cookie to be chewy, do not let it brown.
This post is linked to these awesome parties.
Girl, I can’t tell you how much I craved oatmeal cookies during this pregnancy and these are making that craving start up all over again 🙂 Love the kitchen sink approach!
Thanks so much Amy! I was so sick during both of my pregnancies, that the thought of all foods repulsed me. It was so sad 🙁 I hope motherhood is treating you well!
I want to be a guest at your house! If you’re offering these cookies, I’m totally there. They look fantastic, subbing pretzels for nuts is pure genius!
Allie, you’re welcome any time! Since I try to bake only for occasions, every little play date turns into an excuse to bake. I love putting pretzels in baked goods. They give you the extra salt and crunch. So good!
oh those look fantastic! The kids would love to come home to these for snack. Thank you for sharing on Weekend Bites