Description
These festive Christmas Kitchen Sink Cookies are packed with oats, coconut, nuts, chocolate chips, and dried cranberries. They’re a delightful combination of flavors and textures that make them a perfect treat for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 cup shredded coconut
- 1 cup chopped nuts
- 1 cup chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking soda, and salt; gradually add to the creamed mixture.
- Stir in oats, coconut, nuts, chocolate chips, and cranberries.
- Drop dough by rounded spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are versatile! Feel free to swap the nuts for other mix-ins like pretzels or M&Ms.
- Store cookies in an airtight container for up to a week, or freeze for longer storage.
- For extra holiday flair, you can sprinkle some colored sugar on top before baking.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes