Kitchen Sink Cookies
These fun, kitchen sink cookies have it all - everything but the kitchen sink, that is. They're are loaded with sweet and salty treats like rice crisps, butterscotch chips, broken pretzels, potato chips and so much more! These everything cookies even better than Panera. Plus, they're dairy free and easily made vegan with a simple swap.
Servings: 24 cookies
Calories: 214kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup vegetable shortening
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup rice krispies cereal
- 1/4 cup butterscotch chips
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup broken pretzels
- 1/4 cup crushed potato chips
- 1/4 cup pecan pieces
- 1 tablespoon flaky sea salt for garnish
Instructions
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and salt together until combined. Set aside.
- In a large bowl with an electric mixer, beat shortening, brown sugar and sugar at a medium speed until light and fluffy.
- Beat in vanilla extract and eggs, one at a time, until combined.
- Add flour mixture, about 1/2 cup at a time, mixing until incorporated. Scrape the sides as needed between additions.
- Stir in remaining ingredients, with the exception of sea salt.
- Using a large cookie scoop, portion the dough in balls about 3 tablespoons in size. Place onto cookie sheet, a few inches apart.
- Bake cookies for 11 - 13 minutes.
Nutrition
Calories: 214kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 457mg | Fiber: 1g | Sugar: 15g | Vitamin C: 0.4mg