Everything but the Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

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Maria Garcia


This was recipe conceived during the Christmas Holidays, 2010. My sister and I had leftover stuff from baking cookies and we were feeling a bit adventurous so we just started throwing things in the mixing bowl and tasted the dough as we went along. The recipe sounds a little crazy but were actually delicious! We could not keep the family away from them! They satisfied all cravings in one cookie. I really hope you enjoy them as much as we enjoyed making them! **FYI, the sugars in this recipe can be replaced with a sugar substitute. I prefer using Xylitol, as it has a similarity to real sugar.


★★★★★ 2 votes

1 Hr 30 Min
10 Min



  • 1 c
    unsalted butter (room temp)
  • 1/2 c
    peanut butter, creamy (or chunky if you like)
  • 1 c
    sugar (or xylitol)
  • 1 c
    brown sugar, firmly packed (can also be made with xylitol)
  • 1 large
    ripe banana, mashed
  • 1 tsp
    vanilla extract
  • 2 large
    eggs, room temp

  • 2 c
    all purpose flour
  • 1 tsp
    kosher salt
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    cinnamon, ground
  • 1/8 tsp
    nutmeg, ground
  • 3 c
    oatmeal, uncooked
  • 1 c
    chocolate chips (or any flavor you prefer)
  • 1 c
    shredded toasted coconut (optional)
  • 1/2 c
    pecans, in pieces (optional)

How to Make Everything but the Kitchen Sink Cookies


  1. (Preheating the oven does NOT have to be done as you begin. This dough has to be refrigerated for at least 1 to 2 hours prior to baking.)
  2. 1. In a large bowl, mix all the dry ingredients except chocolate chips, coconut, nuts. Put aside.
  3. 2. In a large mixing bowl, cream all the together the butter, peanut butter, sugar and brown sugar, vanilla, and mashed banana.
  4. 3. Once the butter-sugar mixture is well blended, add the eggs, one at a time. Blend until mixed together well.
  5. 4. Then, mix the dry ingredients into the wet ingredients, a little at a time. Once the dry and wet ingredients have been incorporated, add the chocolate chips, nuts and coconut into this mixture at this time. Continue to mix until all ingredients have been incorporated. DO NOT OVER MIX. The dough will be VERY thick. *You may have to do this last part by hand with a heavy spoon if you don't have one of the larger, more powerful mixers.
  6. 5. Wrap the dough in plastic wrap. Let the dough refrigerate for at least 1 to 2 hours.
  7. 6. Grease the cookie sheets.
  8. 7. NOW you can preheat the oven to 375 degrees.
  9. 8. Once the dough is cold, remove from the refrigerator. Make balls, about 1 inch in diameter. Place them on a prepared cookie sheet (at least 2 inches apart as they will spread) and flatten with a moistened fork dipped in sugar. (Like you would for peanut butter cookies.)
  10. 9. Bake for 8 to 10 minutes. Cool on baking sheet for at least 5 minutes before removing them. Place them on a rack to cool completely.

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About Everything but the Kitchen Sink Cookies

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