By mamagourmand.com
Kitchen Sink Cookies
4 steps
Prep:10minCook:13min
Kitchen Sink cookies taste like monster cookies, but with more goodness packed in. These flourless cookies have everything but the kitchen sink with oatmeal, peanut butter, chocolate, pretzels, butterscotch, and M&Ms.
Updated at: Thu, 23 Jan 2025 17:38:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Nutrition per serving
Calories9616.9 kcal (481%)
Total Fat441 g (630%)
Carbs1227.5 g (472%)
Sugars608.6 g (676%)
Protein234.3 g (469%)
Sodium4262.6 mg (213%)
Fiber110.1 g (393%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
½ cupbutter
softened
1 ½ cupcreamy peanut butter
1 ¼ cupbrown sugar
packed
¾ cupsugar
3eggs
2 teaspoonsbaking soda
2 teaspoonscorn syrup
1 teaspoonvanilla extract
4 ½ cupswhole rolled oats
2 cupspretzels
lightly crushed, regular or gluten free
¾ cupM&M candies
¾ cupsemi-sweet chocolate chunks
or chips
½ cupbutterscotch chips
Instructions
Step 1
Preheat oven to 350ºF. In a large bowl cream together softened butter and peanut butter until smooth. Add both sugars and mix on high for 2 minutes. Add eggs, baking soda, corn syrup, and vanilla. Mix well and add oats. Mix on low until all combined.
Step 2
Add pretzels, chocolate chunks, butterscotch chips, and M & M's. Stir by hand or mix on low until just combined.
Step 3
Shape into golf ball-sized balls (1.5 tablespoon medium cookie scoop) and place 2 inches apart on ungreased baking sheets (I was able to fit 12 to a sheet). Bake for 13 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to wire rack to cool.
Step 4
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