Food Recipes Break and Bake Kitchen Sink Cookies 3.5 (65) There are a lot of really great things going on in this recipe. First off, you’ve got a rich cookie dough, which includes 2 extra egg yolks for chewy goodness. Then, there are the mix-ins: oats, and a mixture of whatever you’ve got lying around. The idea is that almost anything works. And lastly, this recipe gives you the instructions to make four batches of your own break-and-bake cookies. It’s a dangerous thing to have in your freezer, but it’s a fact that life is at least 150% better when you have cookie dough ready to bake off. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on August 20, 2022 Print Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 1 hrs 35 mins Yield: 48 cookies Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 cups all-purpose flour 1 ½ teaspoons kosher salt 1 ½ teaspoons baking soda 1 ½ cups packed light brown sugar 1 cup vegetable oil ¾ cup granulated sugar ½ cup (1 stick) unsalted butter, melted 2 large eggs 2 large egg yolks 1 tablespoon pure vanilla extract 4 cups old-fashioned rolled oats 2 cups mix-ins (such as chopped chocolate, chopped dates, toasted nuts, toasted coconut, etc.) Directions Line a 9-by-13-inch baking dish with parchment paper; coat with nonstick cooking spray. Whisk flour, salt, and baking soda in a medium bowl. Whisk brown sugar, oil, granulated sugar, and melted butter in a large bowl until combined. Add eggs, egg yolks, and vanilla; whisk until smooth. Stir in flour mixture just until combined. Stir in oats and mix-ins. Press dough into the prepared dish. Cut into quarters (cutting all the way through to parchment), then make shallow cuts, creating 12 squares in each quadrant (do not cut all the way through). Cover dish with plastic wrap and freeze until dough is solid about 1 hour. Unwrap, separate dough quadrants, and place in 4 freezer bags. Stack bags in the freezer until ready to use. To bake, heat the oven to 350°F. Line a baking sheet with parchment paper. Break dough along scored cuts; place on sheet 2 inches apart. Bake, rotating halfway through until edges are set and golden but centers are soft, 12 to 14 minutes (cookies will crisp as they cool). Let cool on wire racks. Greg DuPree Print Nutrition Facts (per serving) 179 Calories 10g Fat 23g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 179 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 21mg 7% Sodium 106mg 5% Total Carbohydrate 23g 8% Total Sugars 14g Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.