Let me tell you, if there was ever a cookie that could save a holiday gathering (or just your sanity mid-December), it's the so-called kitchen sink Christmas cookie. I can't even count how many times I've whipped up a batch at the last minute, timer beeping, the kitchen a whirlwind of flour, kids arguing over who called dibs on licking the spatula. One year, my aunt dropped in unexpected, and I had maybe five actual ingredients on hand—but you'd have thought I was Martha Stewart. The magic is that these cookies are good even if you fudge them just a little, which is basically my baking style anyway.
Why I Think You'll Go Nuts for These
I make this recipe when A) I'm running low on time or groceries B) can't decide what flavor I'm craving or C) someone in my family (usually my brother, to be honest) demands that I make "those everything-crumbly cookies." My kids go absolutely wild for the mix-ins part, and I love that I can use up odds and ends (seriously, half a bag of butterscotch chips? Toss it in—why not). I used to get all stressed about following cookie recipes to a T, but these are so forgiving. Honestly, cleaning up the stray crumbs is the real challenge for me. If you happen to have a dog around, consider it an efficient vacuum, ha!
So, Here's What You'll Need (Feel Free to Wing It)
- 2 sticks (1 cup) unsalted butter, soft-ish (I've used salted; didn't change much. Grandma always swore by Land O'Lakes, but whatever's in the fridge works)
- 1 cup brown sugar (anywhere form light to dark; I once mixed types and no one noticed)
- ½ cup granulated sugar
- 2 large eggs, room temp if you remember (but cold works in a pinch, honestly)
- 1 teaspoon vanilla extract (or more, I won’t tell)
- 2 ¼ cups flour (I sometimes swap half for whole wheat—kids don't even know)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup rolled oats (or quick oats, who am I to judge?)
- 1 cup chocolate chips (dark, milk, white, some combo—it’s fine)
- ½ cup butterscotch or peanut butter chips (totally optional)
- ½ cup shredded coconut (I forget this half the time and it’s still great)
- ½ cup M&Ms or candy-coated chocolate
- ½ cup chopped nuts (walnuts, pecans—sometimes I just smash up whatever's in the snack drawer)
- ½ cup pretzels, roughly crushed (adds a little salty crunch; skip if you don’t like 'em)
- ½ cup toffee bits, dried cranberries, or any dried fruit (more is more with these, or less, your call!)
How I Make Them: A Cozy, Casual Play-by-Play
- Heat up your oven to 350°F. Line two baking sheets with parchment—sometimes I just grease them because I forget parchment exists.
- Cream the butter and both sugars until sorta fluffy. I usually use my old hand mixer (it whines but still works), but a sturdy wooden spoon gets the job done if you need the upper arm workout.
- Add eggs and vanilla and keep mixing until combined. This is usually when my youngest sneaks over to "help" and maybe cracks a bit of shell in there. Fish any out if you notice.
- In a separate bowl, toss together flour, baking soda, and salt. Add it in (about a third at a time) to the butter stuff. Don’t overthink it if there are a few streaks left; it’ll all come together.
- Oats go in next—just kind of stir until it looks like dough. This is where I usually sneak a little taste (let’s just say I’m living dangerously).
- Now for the fun (and messy) bit: dump in your chips, nuts, pretzels, whatever calls your name; stir until it's chunky and dense and nearly falling out of the bowl. Don’t worry if it looks a bit weird at this stage—it always does!
- Drop big-ish spoonfuls onto your sheets. I aim for about 2 inches apart but, um, sometimes end up with two cookies baked together—they still taste great!
- Bake about 10–12 minutes until edges are golden but middles look slightly soft. On second thought, take them out a little early if you like chewy cookies. Let them cool (or eat one hot and burn your tongue like me).
Notes from My Own Fumbles
- If your dough is super gooey, just chill it for half an hour—makes it way easier to handle. Found this out after scraping half of it off my fingers one year.
- Once, I doubled the recipe and forgot to double the baking soda. Surprise! They were still edible if a bit brick-like (not recommended).
- You really can’t go too wrong here. Even my "ugliest" batch got devoured.
Mixing it Up: Stuff I've Tried & a Fail or Two
- Swap the M&Ms for chopped up candy bars after Halloween—that’s always a hit.
- Tried shredded carrots for "health" once. Don't. Just, trust me.
- Cranberries and white chocolate are a lovely wintry mix—my book club loves that one.
- Once added potato chips—salty and weirdly satisfying; kids were suspicious but ate them anyway.
What If You Don’t Have the Right Stuff?
Sure, a stand mixer makes this easier on your arms, but I’ve used a big old mixing bowl and just my hands (messy but pretty fun). If you don’t have cookie sheets, a roasting pan or even a pizza tray can do—been there, cookies ended up a bit lopsided but who’s judging?
How Long Do They Last? Not Very!
These cookies keep in a container (or cookie jar if you’re fancy, which I’m not usually) at room temp for up to four days, but it'd be a Christmas miracle if they survive the first 24 hours. You can freeze extras, but honestly—I never have leftovers. If you do want more info on freezing cookies, I've found this guide from Sally’s Baking Addiction pretty handy.
How We Actually Eat These
I like piling them on a platter with all sorts of other treats; my cousin dips them in hot chocolate (controversial, I know). Sometimes I sneak one with coffee while the house is still (semi) quiet in the morning. Oh, and if you’re feeling super posh, top with a pinch of flaky sea salt right after baking.
Biggest Cookie Lessons I’ve Learned
- I once tried to rush the creaming step and ended up with dense, sad cookies. Just give it a minute—put on a podcast or something.
- Don’t overload with mix-ins (guilty), or they won’t bake through right. Actually, less is often more. Or, well, sometimes more is just, more.
FAQ: Real Questions (and My Honest Answers)
- "Wait, can you actually put anything in these?" Well, more or less. I’d avoid anything super wet (banana was a disaster) but most dry, crunchy, or chocolatey bits—go wild.
- "My cookies came out flat—what happened?" Ugh, I know the pain! Sometimes it’s old baking soda. Or maybe the butter was melted, not just soft. Plop the dough in the fridge next time, should help.
- "Can I make these gluten-free?" Sure thing—just use a 1:1 gluten-free blend. I have this cookie recipe bookmarked if you need details!
- "Should I scoop them with a fancy cookie scoop?" If you have it, lovely. Otherwise just use two spoons, or (my favorite) slightly damp hands. Your call!
- "Are these okay for mailing?" Actually, these travel well if you pack them tight. I wrap them in wax paper and stuff 'em in a tin. Only downside? You might have to wrestle the post office crowds—bring cookies as a peace offering.
So that’s my not-so-secret, kind-of-chaos kitchen sink Christmas cookie guide! Hope you enjoy making (and, let’s be honest, eating) them as much as my messy lot does. And if your batch goes a bit sideways, just remember: crumbs taste just as good as the cookies.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup red and green candy-coated chocolate pieces
- ½ cup toffee bits
- ½ cup chopped pretzels
- ½ cup sweetened shredded coconut
Instructions
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1Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt.
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3In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy.
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4Add eggs and vanilla extract to the butter mixture and mix until combined.
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5Gradually mix in the dry ingredients, then fold in chocolate chips, candy pieces, toffee bits, chopped pretzels, and coconut.
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6Scoop dough onto prepared sheets and bake for 12-14 minutes, or until edges are golden. Cool on wire racks before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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