Description
These Best Kitchen Sink Christmas Cookies are a festive, loaded treat packed with a delicious mix of oats, chocolate chips, peppermint candies, toffee bits, and crunchy pretzels. Perfect for holiday gatherings, these soft and chewy cookies combine a variety of textures and flavors, making every bite a delightful surprise.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups old-fashioned rolled oats
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup crushed peppermint candies
- ½ cup holiday M&Ms
- ½ cup toffee bits
- ½ cup chopped pretzels
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, creamy, and fluffy. This creates a smooth base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract, which adds depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and mixing just until combined. Overmixing can lead to tough cookies.
- Fold in Mix-ins: Stir in the rolled oats, semi-sweet chocolate chips, white chocolate chips, crushed peppermint candies, holiday M&Ms, toffee bits, chopped pretzels, and nuts if using, ensuring an even distribution.
- Form and Bake Cookies: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they retain their shape.
Notes
- You can swap in other favorite mix-ins such as dried cranberries, coconut flakes, or mini marshmallows to customize the cookies.
- For extra holiday flair, press a few additional M&Ms or crushed peppermint pieces on top of each dough ball before baking.
- Store baked cookies in an airtight container at room temperature for up to one week.
- These cookies also freeze well; freeze baked cookies in a sealed container for up to 3 months.
