The Ultimate Kitchen Sink Cookie

Updated at: Thu, 17 Aug 2023 05:14:16 GMT

Step 1

1. In a stand mixer, cream butter and sugars together until light and fluffy, 3-4 minutes.

Step 2

2. Add eggs, one at a time, scrapping down the sides of the bowl if needed. Next, add vanilla.

Step 3

3. Place the flours, cornstarch, baking soda, salt and coffee grounds into the mixer and beat on low until fully incorporated.

Step 4

4. Now it’s time for the fun stuff! Add the chocolate and butterscotch chips, graham crackers and oats and mix until combined. Lastly, add the potato chips and pretzels and turn the mixer on low, long enough for them to be incorporated throughout the dough without breaking up too much.

Step 5

5. Line two baking sheets with a silpat or parchment paper. This recipe will make 8 large cookies so either separate the dough into 8 equal balls, or weigh out 6 ounce portions on a kitchen scale. Make sure not to pack the balls too tightly because they need to be able to spread in the oven!

Step 6

6. Place 4 cookies on each baking sheet then pop them into the fridge to set while the oven is heating up.

Step 7

7. Preheat oven to 410 degrees.

Step 8

8. Once heated, bake one sheet at a time, for 10-13 minutes. Start checking at 10 minutes but mine took the whole 13 minutes. They will still look light on top but that is what you want. Repeat with remaining dough

Step 9

9. This next part is very important! Leave the cookies to cool ON the baking sheet for at least 30 minutes. They will continue to keep cooking and if you try to pick them up while hot out of the oven, they will fall apart. I know this will be super hard to do, but trust me!!

Step 10

10. Enjoy!!

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