Kitchen Sink Breakfast Cookies: A Salty-Sweet Confection
Image Credit: Two Peas & Their Pod

Most times, a batch of cookies baked at home, surpass the joy of biting into a warm cookie you bought from a bakery. Unlike most other baked goods, cookies are easier to throw together and taste great irrespective of whether they’re gooey, chewy or crisp. The kitchen sink cookies get their name from having ‘everything but the kitchen sink’ in them. The idea behind these cookies is to use any sweet or savoury snacks lying in your pantry, crushed into bits and thrown together into delicious cookie batter. This could range from pretzels, MnM’s, chocolate chips, toffee, cereal and even potato chips!

As over-the-top as these cookies may seem, they are pretty simple to dole out batches of these quite regularly. Thanks to the loaded nature of these cookies, they make for great breakfasts to accompany your cup of black coffee or a glass of milk. Based on your flavour and texture preferences, you can choose to add or omit things. Unlike most gooey or crunchy cookies, these cookies have a mix of gooey, crispy, soft and crunchy flavours, with a savoury-sweet mix of flavours. Once the batter is made and the treats have been mixed in, you can freeze the dough and have a batch of fresh cookies ready within minutes. Here’s how you can whip up a batch of your own, at home.


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  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • ½ cup sweetened desiccated coconut
  • 200 grams light brown sugar
  • 200 grams superfine sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon nutmeg
  • 1 teaspoon lemon zest
  • ½ cup softened butter
  • ¼ cup pretzels
  • ¼ cup potato chips
  • ¼ cup semi-sweet dark chocolate chips
  • ¼ cup cornflakes
  • 4 tablespoons toffee bits
  • ½ teaspoon sea salt


  • Mix together the flour, rolled oats, wheat flour, salt and baking soda in a large bowl and set aside. Melt the butter and brown it lightly on a low flame, till it smells nutty.
  • In a separate bowl, add the two varieties of sugar and the melted butter and cream until the mixture turns fluffy. Crack in the eggs and combine into a smooth, semi-solid mixture before adding in the vanilla.
  • Combine the dry mixture by adding it to the wet mixture and using a spatula to fold in the flour gently. Ensure that you do not mix excessively, in order to avoid the cookies from being dense.
  • Add the pretzels, potato and chocolate chips, toffee bits, coconut and cornflakes to the wet dough and combine thoroughly. Follow it up with the addition of nutmeg and lemon zest and mix everything together until it turns into a solid mass.
  • Rest the cookie dough in the fridge for an hour and preheat the oven to 350˚F. Scoop lemon-sized dough balls on to a baking tray lined with parchment paper and press each ball down lightly. Top up with more chocolate chips or toffee bits and bake in the oven for 12-14 minutes.
  • Once the cookies turn golden brown, allow them to cool on a rack for 15-20 minutes, before serving warm.