Jennifer Causey
Active Time:
15 Mins
Total Time:
1 Hour 15 Mins
Yield:
Makes 28 cookies

We’re always on the hunt for inventive ways to dress up some of our favorite recipes with new flavors, different textures, and surprising ingredients we never would have considered once before. While most of us have that go-to, bake-it-in-a-flash cookie recipe, there are some days that call for something a bit more exciting. Why risk having a duplicate recipe for those special occasions when you want to impress the crowd? Think about it: Someone else is bound to bring their famous chocolate chip cookie to the bake sale, Church potluck, or family reunion.

Want a real sweet treat? Say hello to our Kitchen Sink Cookies, the wow-worthy cookie that brings some of our favorite snacks together. In this family-friendly creation, our test kitchen tossed together nuts (chopped almonds), semisweet chocolate chunks, corn chips (yes, we crushed up a bag of our favorite Fritos), sea salt, and rolled oats. Sweet meets salty in this cookie recipe that will delight any crowd. Plus, this recipe makes 28 cookies so there are plenty to go around. 

How to Make It

Step 1

Preheat oven to 350°F. Line 4 baking sheets with parchment paper. Beat butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes. Add eggs 1 at a time, beating until fluffy, about 2 minutes. Add vanilla, beating until blended, about 10 seconds.

Step 2

Whisk together flour, baking soda, baking powder, and kosher salt in a bowl; gradually add to butter mixture, beating on low speed, until just blended. Fold in chocolate, almonds, corn chips, and oats by hand.

Step 3

Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Sprinkle evenly with flaky sea salt.

Step 4

Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden brown, about 12 minutes per batch. Let cookies cool on baking sheets 2 minutes; transfer to wire racks. Let cool slightly, 10 to 15 minutes, and serve.

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