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Kitchen Sink Cookies from Martha Bakes

Giant Kitchen Sink Cookies from Martha Stewart's new show, Martha Bakes
Course Dessert
Cuisine American
Keyword kitchen sink
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 8
Author Cookie Madness


  • 1 cup unsalted butter, softened 2 sticks
  • 3/4 cup granulated sugar 150 grams
  • 3/4 cup packed light-brown sugar 150 grams
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour 9 oz/250 grams
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup coconut chips
  • 1 cup dried apricots coarsely chopped
  • 1 cup coarsely chopped dark chocolate
  • 1 cup dried cherries
  • 1 cup pecans toasted


  • Preheat oven to 350 degrees. Line cookie sheets (I used 2) with parchment paper.
  • 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. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
  • In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
  • 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.
  • Arrange large balls of dough on prepared cookie sheets, about 3 inches apart.
  • Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. If your cookies are still pale after 16 minutes, keep baking! If the dough is very cold it will take longer. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.