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Square side shot of a plate of kitchen sink cookies on a white table.
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Kitchen Sink Cookie Recipe (Park Ranger Cookies)

These thick, soft, and chewy kitchen sink cookies are studded with oats, chocolate chips, raisins, coconut, pecans, and more!
Course Cookies, Dessert
Cuisine American
Keyword everything but the kitchen sink cookies, kitchen sink cookie recipe, kitchen sink cookies, park ranger cookies
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 32 minutes
Servings 46 cookies
Calories 144kcal
Author Blair Lonergan

Ingredients

  • 1 cup (2 sticks) salted butter, softened at room temperature
  • 1 ¼ cups packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon milk
  • 2 ½ cups old-fashioned oats ("rolled oats")
  • ½ cup lightly crushed Corn Flakes cereal (about 1 cup of cereal measured before crushing)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped pecans
  • ½ cup raisins
  • ½ cup sweetened shredded coconut
  • Optional, for sprinkling: flaky sea salt

Instructions

  • In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
    Butter and sugar creamed together in a metal mixing bowl.
  • Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract and milk. Gradually add the oats and Corn Flakes; mix until well incorporated.
    Process shot showing how to make the dough for a kitchen sink cookie recipe.
  • In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
    Dry ingredients whisked together in a metal bowl.
  • Gradually add the flour mixture to the oat mixture. Stir in the chocolate chips, pecans, raisins, and coconut. Cover the bowl and refrigerate the dough for at least 2 hours or up to 2 days. If the dough is too firm to scoop when you take it out of the fridge, leave it on the counter to sit at room temperature until it softens slightly.
    Kitchen sink cookie dough in a metal mixing bowl.
  • Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 4-teaspoon spring-loaded scoop, drop the dough about 2-inches apart on the prepared pans. Bake until the cookies are lightly browned on the edges, but still soft in the center (about 10-12 minutes). If your cookies are a bit larger, they may need about 13 minutes. Sprinkle flaky sea salt on top of the warm cookies, if desired. Cool the cookies on the pans for 5 minutes. Remove them from the pans and cool completely on wire racks.
    Square overhead shot of kitchen sink cookies on a cooling rack.

Notes

  • Chill the dough before baking to avoid spreading and to keep the cookies thick, soft, and chewy. Overnight is my preference.
  • The key to maintaining those decadent, soft centers in your kitchen sink cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and slightly under-baked, but the cookies will continue to firm up as they cool.
  • If you prefer crispy kitchen sink cookies, replace some of the brown sugar with extra granulated sugar. Bake the cookies for a few extra minutes.

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 94mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 149IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg