Description
These festive Christmas Kitchen Sink Cookies are packed with a delightful mix of oats, coconut, nuts, chocolate chips, and dried cranberries. With a perfect balance of sweet and savory flavors, these cookies are a holiday favorite that’s sure to please everyone. They’re crunchy on the edges with a chewy center, making them the ultimate treat for Christmas gatherings.
Ingredients
Scale
- 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 (e.g., walnuts or pecans)
- 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 the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt; gradually add this dry mixture to the creamed mixture and mix well.
- Stir in the oats, shredded coconut, chopped nuts, chocolate chips, and dried cranberries.
- Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden brown and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute the dried cranberries with raisins or cherries for a different twist.
- If you prefer chewier cookies, slightly underbake them by a minute or two.
- Feel free to experiment with different types of nuts, such as almonds or macadamia nuts, for added variety.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes