Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Giant Kitchen Sink Cookies 5.0 (2) These enormous treats are packed with dried fruits, nuts, chocolate, coconut, and oats. Servings: 16 Yield: 8 cookies Jump to recipe These giant kitchen sink cookies were made for sharing—or for extra hungry cookie lovers! They’re packed with dried apricots, dried cherries, coconut, pecan halves, oats, and chopped chocolate—everything but the kitchen sink! They’re said to have gotten their name because they contained so many add-ins: crunchy, sweet, and chocolatey. Some versions call for pretzel pieces or toffee bits, but this recipe is Martha’s go-to. She says you can use your favorite dried fruits in place of the apricots and cherries and suggests dried blueberries and dried pears as a good combination. The cookie is crisp yet chewy, thanks to using half light-brown sugar and half granulated sugar. The light-brown sugar also gives a subtle molasses taste to the dough. When writing up recipes, recipe developers and editors know that one cookie is a serving, but when the cookie is this big we think half is a generous amount. How to Freeze Cookies and Cookie Dough the Right Way Credit: Mike Krautter Directions Preheat oven and prep cookie sheets: Preheat oven to 350°F. Line cookie sheets with parchment paper. Beat butter and sugars: Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, then vanilla: Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla. Mix dry ingredients: In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Add dry ingredients to butter mixture; then stir in fruits and nuts: With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined. Portion cookies on cookie sheets: Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake and cool: Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely. Other Giant Cookie Recipes to Try: Giant Sugar Cookies Giant Cowboy Cookies Giant Chocolate Chip Cookies Giant Ginger Cookies Giant Oatmeal-Raisin Cookies Giant White-Chocolate Pecan Cookies Martha made this recipe on Martha Bakes episode 607.