Kitchen Sink Cookies


No servings information available


  • 2¼ cup all-purpose flour
  • 1 cup unsalted butter (2 sticks)
  • 1 teaspoon baking soda
  • 1½ teaspoon salt
  • 1 cup light brown sugar
  • ¾ cup cane sugar
  • 1 egg, 1 egg yolk
  • 2 teaspoon vanilla extract
  • 1½ cup semi sweet chocolate chips
  • 1 cup butterscotch chips
  • ¾ cup chopped nuts (walnuts, hazelnuts, pecans)
  • 1 cup dried cranberries
  • 1 cup shredded coconut

Nutritional information

No nutrition information available


  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Mix the dry ingredients (flour, baking soda, salt) in a medium bowl and set aside.
  4. Next, over medium heat add 1 stick of butter, swirling often and scraping the bottom until the butter begins to foam and eventually browns – about 4 to 5 minutes.
  5. Cut the remaining stick of room temperature butter into pads and place in medium sized bowl.
  6. Let the brown butter cool for a minute before adding it on top of the additional pads of butter. Allow the butter to melt into the brown butter.
  7. Next, add the sugar into the butter and whisk together.
  8. Next, add the 1 egg and 1 yolk in one at a time. Ensure they are well incorporated.
  9. Add in the vanilla extract and mix well.
  10. Next, add the dry ingredients to the wet and mix well.
  11. Finally, fold in the mixings (chocolate chips, butterscotch chips, chopped nuts, dried cranberries, shredded coconut).
  12. Use a large spoon or cookie scoop and place dough on the parchment lined sheet.
  13. Cook 8 – 10 minutes, or until the edges are golden brown but the centers are still slightly gooey.