Kitchen Sink Chocolate Chip Cookies
If a good chocolate chip cookie is a thing of beauty, then these Kitchen Sink Chocolate Chip Cookies are gorgeous!
Servings: 30 cookies
Calories: 330kcal
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup firmly packed dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 3.4-oz. package vanilla instant pudding mix
- 1½ tbsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tbsp baking soda
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 12 oz. semisweet chocolate chips
- 8 oz. milk chocolate chips
- 2 cups shredded coconut
- 1½ cups pecans chopped
- 1½ cups pretzels crushed
- 1 cup old fashioned oats
Instructions
- Preheat oven to 375°F.
- Using an electric mixer, add butter, brown sugar and granulated sugar; beat on medium speed until smooth.
- Add eggs; beat on low until well combined.
- Add pudding mix and vanilla extract; beat on low until well combined.
- In a separate bowl, sift together flour, baking soda, cornstarch, cinnamon, nutmeg and salt. Add the dry ingredients in 2 additions, mixing after each addition.
- Stir in both types of chocolate chips, coconut, pecans, pretzels and oats.
- Shape dough into 2” balls and place on a parchment-lined sheet pans. Flatten each dough ball slightly with the heel of your hand. (Note: I placed 12 cookies per sheet pan, so I baked these in 2 rounds.)
- Bake for 12-13 minutes, or until edges just begin to turn golden brown. (Tip: Make sure not to overbake the cookies or else they will be too crispy!)
- Let cookies fully cool before serving.
Nutrition
Calories: 330kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 281mg | Potassium: 145mg | Fiber: 3g | Sugar: 22g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg