Giant Kitchen Sink Cookies

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Photo by The Ellaphant in the Room
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  • Makes 28 cookies
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    Nutritional Information

    Per Serving

    • Calories 290 calories
    • Fat 16 g (8 g saturated fat)
    • Cholesterol 35 mg
    • Sodium 200 mg
    • Protein 3 g
    • Carbohydrate 38 g
    • Sugar 24 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 36 mg

Whisk together the flour, baking powder, baking soda, and salt in a bowl.

Beat the butter and sugars in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in the chocolate chips, pecans, cereal, and pretzels. Chill for 1 hour and up to 2 days.

Heat oven to 325° F. Line 2 baking sheets with parchment.

Ingredients

  1. Check 3 cups all-purpose flour, spooned and leveled
  2. Check 1 1/2 teaspoons baking powder
  3. Check 1 teaspoon baking soda
  4. Check 1 teaspoon fine salt
  5. Check 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
  6. Check 1 1/4 cups packed light brown sugar
  7. Check 1 cup granulated sugar
  8. Check 2 large eggs
  9. Check 1 teaspoon pure vanilla extract
  10. Check 1 12-ounce bag semisweet chocolate chips
  11. Check 1 1/4 cups pecans, chopped
  12. Check 1 1/4 cups crispy cereal
  13. Check 1 cup pretzels, broken

Directions

  1. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  2. Beat the butter and sugars in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in the chocolate chips, pecans, cereal, and pretzels. Chill for 1 hour and up to 2 days.
  3. Heat oven to 325° F. Line 2 baking sheets with parchment.
  4. Drop mounds of dough (about 1/4 cup each) 4 inches apart on the baking sheets. Bake, in batches, rotating the sheets halfway though, until golden brown around the edges, 22 to 24 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Tip: Forgot to bring the butter to room temperature? Simply start beating the butter and sugars on a low speed until soft, then increase the speed to medium-high before adding the remaining ingredients.