Break and Bake Kitchen Sink Cookies


You'll love how versatile and adaptive these cookies can be.

Hands On Time:
20 mins
Total Time:
1 hrs 35 mins
48 cookies

There are a lot of really great things going on in these break-and-bake cookies. First, you've got a rich cookie dough, which includes two extra egg yolks for chewy goodness. Then there are the mix-ins: oats and a mixture of whatever you've got lying around. We prefer chocolate morsels, pretzels, and marshmallows. The idea is that almost anything works. 

This cookie recipe gives you the instructions to make four batches of break-and-bake cookies. It's a dangerous thing to freeze cookie dough, but it's a fact that life is at least 150 percent better when you have cookies ready to bake at a moment's notice.


  • 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.)


  1. Line a 9-by-13-inch baking dish with parchment paper; coat with nonstick cooking spray.

  2. 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.

  3. Add eggs, egg yolks, and vanilla; whisk until smooth. Stir in the flour mixture just until combined. Stir in oats and mix-ins.

  4. 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).

  5. Cover dish with plastic wrap and freeze until dough is solid, about 1 hour.

  6. Unwrap, separate dough quadrants, and place in 4 freezer bags. Stack bags in the freezer until ready to use.

  7. 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.

    Break and Bake Kitchen Sink Cookies
    Greg DuPree

Nutrition Facts (per serving)

179 Calories
10g Fat
23g Carbs
2g Protein
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.

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