Real Recipes From Real Home Cooks ®

kitchen sink oatmeal cookies

Recipe by
Rose Mary Mogan
Sauk Village, IL

My daughter Briana called me while I was making these cookies yesterday, & asked me what I was putting in them, I told her, Plumped Raisins, Black Walnuts,Chocolate Chips, as well as oatmeal & 2 kinds of sugar, she said that sounds like the kitchen sink mommy, & I said you are right, you just gave me an idea of what to call them. The original recipe was on the side of a box of generic Oatmeal, but I added a lot more than what was in the original recipe. Plumping the raisins makes them a bit chewy, & my husband really loved them as did the neighbor. Hope you like them too if you try them.

yield serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For kitchen sink oatmeal cookies

  • 1 c
    butter flavored crisco, (1 stick)
  • 1 1/2 c
    firmly packed brown sugar
  • 1/2 c
    granulated sugar
  • 2 lg
    eggs, room temperature
  • 1/2 c
    milk, or more if needed
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 2 c
    rolled oats
  • 1 c
    semi-sweet chocolate chips
  • 1 c
    black walnuts, or other nut of choice
  • 1 c
    golden raisins, heaping full- plumped

How To Make kitchen sink oatmeal cookies

  • 1
    NOTE: IF YOU ALLOW THE COOKIE DOUGH TO CHILL FOR ABOUT 45 MINUTES TO AN HOUR, YOU WILL GET A BIT THICKER COOKIE. Preheat the oven to 350 degrees F. Spray several cookie sheets and set aside till needed. Cover raisins with water, cover with saran wrap or lid and microwave for 3 minutes then allow to sit and steep & cool, then drain and use in cookie dough when needed.
  • 2
    These are some of the main ingredients I used to make the cookies.
  • 3
    Add the brown & white sugar to a large bowl along with the Crisco shortening & beat until creamy and smooth. Then add in both eggs and beat again.
  • 4
    Drain raisins thorughly, then add in the nuts, and chocolate chips, stir to mix together, and set aside till needed.
  • 5
    Add the measured flour to a small bowl then add in the salt and baking soda and stir to mix. Add half of the flour to the creamed sugar mixture, and beat till blended together. Repeat again with remaining flour, and adding in the milk, beat until mixed together.
  • 6
    Now add in the oats, stir to blend in then add in the vanilla Bean Paste, and mix to blend.
  • 7
    Switch to a large spoon and add in the Raisin/nut mixture and stir to mix together. IF TIME PERMITS ALLOW DOUGH TO CHILL FOR AT LEAST 45 MINUTES TO AN HOUR, BEFORE ADDING TO PREPARED COOKIE SHEETS.
  • 8
    Spoon about a tablespoon of dough onto prepared cookie sheets and place about 1 1/2 inches apart. Place in preheated 350 F. degree oven and bake for 10 to 12 minutes, I only needed 10 minutes in my oven.
  • 9
    Remove from oven but allow to sit on cookie sheet at least 5 minutes before removing with spatula, onto a wire rack to cool completely.Share as I did with the neighbor or grand Kids or store extras in the freezer.