Kitchen Sink Cookies

Kitchen Sink Cookies

Kitchen Sink Cookies

THIS RECIPE HAS BEEN UPDATED/CORRECTED (June 6, 2020) Be sure to use natural peanut butter that's just peanuts and salt. This is a thick dough so you can roll the balls by hand or use a large melon scoop. Use whole wheat pastry flour if you like but if it makes the dough too thick, add 2 tablespoons of water. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 12 to 14 cookies

Kitchen Sink Cookies


  • 1 cup rolled oats (not instant)
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

  • 1/3 cup peanut butter (natural, I use chunky)
  • 1/2 cup vegetable oil (increased from 1/3 cup)
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla

  • 1/3 cup chopped pecans or walnuts (preferably toasted first)
  • 1/3 cup chocolate chips (or dark 70% chocolate chunks)
  • 1/3 cup shredded sweetened coconut


  1. Preheat oven to 375° F. (increased from 350)
  2. Line a cookie sheet with parchment paper.
  3. On wax paper or in a bowl, combine oats, flour, baking soda, and salt. Set aside.
  4. With electric mixer beat peanut butter, oil, sugars, egg, and vanilla for 1 or 2 minutes until thick.
  5. On low speed, add flour/oat mixture.
  6. Fold in nuts, chocolate chips, and coconut. Dough will be thick. If too thick or dry, add 2 Tbsp. water.
  7. Shape into 1 1/2" balls & place 2 inches apart on cookie sheet. Press them halfway down with a wet fork.
  8. Bake for 12-15 minutes or until the edges are golden.

Note: For an even softer cookie, do not press with a fork. They will stay mounded but will be softer inside.

14 Comments on "Kitchen Sink Cookies"

  1. Vicky

    I made these cookie exactly as stated and they were delicious. Love the combination of flavours. If you’re not sure what kind of cookie to make this is the one cause it’s got everything ! Love your website Jenny. ( and I fondly remember watching your show)

  2. Cecelia

    I added 2 tablespoons of water and baked at 350 For 14 minutes. This worked well for me. Yum!

  3. ‼️Jenny Can Cook‼️

    I apologize for having a mistake in this recipe but it it corrected. It was a typo on the amount of oil. I made them recently and the dough was dry I looked back at my original notes and saw there was more oil. Anyway, it’s fixed. In doing some test versions yesterday I also prefer the results when baked at 375. Again, I apologize for the mistake but now the recipe is exactly the way I make it. ❤️

    • Nancy

      Jenny, I have used your recipes for a long time; my favourites are your no-knead breads, Fall-off-the-bone Ribs, Mexican casserole…I could go on and on. AND have used your recipes while cooking with students I’ve tutored.But this recipe flummoxed me…I maybe should have reverted to your “1/3 cup oil”. I used my natural peanut butter, aerated the flour and used my electric hand mixer as instructed. Oil was measured eye-level in a glass measuring cup.
      I rolled the dough into balls and my hands were almost dripping with oil. Baked them at 375.
      They’re cooling now on a rack…I am crossing my fingers.
      Any suggestions???
      Nancy in Vancouver

      • Jenny Can Cook

        I would definitely try using 1/3 cup of oil. Not all peanut butters are the same. I make my own and it seems to have very little oil. I hope that helps.

        • Nancy

          Thanks for your reply to my Kitchen Sink Cookies dilemma. I have stored them in a tin with paper towel beneath them. They taste good.
          I do think it is the peanut butter, as you mentioned. Kraft’s Peanuts Only brand…heads-up to others using that brand.
          Love your recipes and videos…one of my students laughed so hard when you said, “Don’t make me come to your house…”

          Keep making easy-to-follow sun videos. Love the ‘warm up your egg’ joke, too.

          Nancy, Vancouver

  4. Karen

    Hi! I was so excited about the Kitchen Sink Cookies. Then, I was so disappointed!. The first batch rolled out kind of well, but as I rolled together more cookies, they were more and more crumbly. The final six were just the crumbles that I tried my best to stick together. I surely couldn’t waste the expensive ingredients during this global pandemic.
    What went wrong:

    • Jenny Can Cook

      It was my mistake in the recipe but it’s been fixed.

  5. linda

    These cookies were amazing ! all of the ingredients are a staple in my pantry which makes this recipe super convenient and easy to put together . I followed the recipe as shown but did not have a couple ingredients, shredded coconut and chocolate chips , I added 2 heaping tablespoons of cacao as replacement. so simple and quick. I will definitely hang on to this recipe. Thank you for sharing ! The name is very fitting ” Kitchen Sink cookie” : )

  6. Donna

    After watching so many holiday cookie baking shows lately, I had to bake some myself. I decided to try these Kitchen Sink Cookies because I had all the ingredients and had not made them before.

    I did change things up just a bit…

    1. Instead of rolled oats I used Bob’s Red Mill 5 Grain Rolled Hot Cereal mix (it looks the same as rolled oats but is a mixture of oats, wheat, rye, barley, triticale and flaxseed). I figure all those grains has to be good for me, right?

    2. Made homemade peanut butter with just unsalted peanuts (delish!!)

    3. Used Coconut Palm Sugar instead of white sugar

    4. Used only 1/4 cup of 60% cacao dark chocolate chips instead of 1/3 cup (I am a chocoholic and it was difficult to not only use less than the recipe called for but to stop myself from eating handfuls of chips right out of the bag while making the cookies.

    5. Used unsweetened coconut flakes instead of sweetened

    6. Rolled the dough balls slightly smaller than the recipe says and was able to make 20 delicious cookies.

    As you can see, I didn’t make any drastic recipe changes and the results were fantastic. I will surely make this recipe again.

    Jenny, your website is always my first choice when baking or cooking anything because the recipes are not only delicious but healthy. I have made many of your fabulous dishes and love them all (just finished a pan of Lemon Brownies) and have recommended your website to many family members and friends. Love all you do and keep these recipes coming to my Inbox.

    • Jenny Can Cook

      Thanks for taking time to share this nice variation.

  7. Dennis

    Have you come up with a maple walnut cookie recipe/

  8. sophia

    Why are they called kitchen sink cookies?

    • Jenny

      When you put a bunch of different things together people often say, “They put in everything but the kitchen sink!” Since these cookies have a bunch of different ingredients, I called them “Kitchen Sink” cookies.

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