If your family is anything like mine, everyone has their fav cookie. My husband’s —  hands down his mom’s sugar cookie recipe. These lemon drops are my son’s favorite. My oldest daughter counts on these coconut macaroons at Christmas and my youngest – she loves a good Snickerdoodle (got a good recipe? I’d love to try it!). And me – I love oatmeal chocolate chip cookies – but I like them chock full of stuff. Enter this everything but the kitchen sink oatmeal cookie. 

This oatmeal cookie has as much of the good stuff as you can handle adding. All while being not “too oatmealy” or too much like a chocolate chip cookie. 

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mixing bowl of cookie dough with assorted bowls and cups with chocolate chips, dried fruit and nuts on a marble background

A kitchen sink cookie is one that you goes you can put everything in it but the kitchen sink. Certainly, I’ve dated myself by calling it that.  And to quote The Holiday, “I like corny.”

So the cookie (because that’s why you’re here)…

It’s got all the usual cookie ingredients like butter, sugar (two kinds), flour and such. But it benefits from a few extras:

  • oatmeal
  • peanut butter
  • cinnamon
  • mix-ins like chocolate chips, peanut butter chips, dark cherries, coconut, toasted pecans or walnuts, hazelnuts, chopped candy bars – the combos are only limited by your Willy Wonka imagination.

The different types of oats

cup of oatmeal with eggs, peanut butter and flour on a marble background

Saunter down the cereal aisle and be prepared to be overcome with the oatmeal possibilities. For this ultimate oatmeal cookie recipe, you are looking for “old fashioned oats”. 

Brush past any container called “quick cooking oats” or “steel cut oats”. Now is not the time to save time or get too fancy. We are making an old fashioned oatmeal cookie that happens to have a tich of fancy.

Old fashioned oats (or rolled oats) take a little longer to cook (about 30 minutes) but it’s the chewy texture and nutty flavor they offer that help distinguish this cookie. Old fashioned oats are larger in size than a quick or instant oat and that is what we’re after. 

Step-by-step instructions

  • Figure out the mix-ins you want to add. You’re going to need about 2 ½ cups of whatever you want to put in. I usually do upwards of 3 with chocolate being on the heavier side (1 ½ cups) and the rest between nuts and something else.
  • Gather up all your ingredients together. Have those room temperature butter and eggs ready to go and your non-sugar dry ingredients incorporated in a bowl.
overhead shot of creamed butter and sugar in a mixing bowl and small bowls and cups of sugar, vanilla, and small carton of eggs.
mixing bowl with cookie dough, brown sugar, sugar and some vanilla and more eggs on a marble background.
mixing bowl of cookie dough and black bowl of flour and some eggs on a marble background.
  1. Cream the butter (1).
  2. Mix up the butter and sugars together (2) with either a stand or hand mixer – until they’re all nice and friendly. I like using the paddle attachment if you’re using a stand mixer.
  3. Introduce your eggs to the sugar/butter combo and mix until incorporated (3).
mixing bowl and assorted bowls with cookie dough, oatmeal, flour and eggs on a marble background.
mixing bowl of cookie dough with assorted bowls and cups with chocolate chips, dried fruit and nuts on a marble background.
cookie dough being scooped onto a baking sheet with a mixing bowl of dough and a blue and white napkin.
  1. .Mix in the dry ingredients like the oatmeal and flour and baking powder/soda until blended.
  2. Add in the mixins. If 2 ½ cups looks a little stingy, add some more. You’re can’t mess these beauties up!
  3. Scoop out a healthy tablespoon of dough onto either a parchment lined baking sheet. Because why make a mess! No parchment? Use a cooking spray to help release the cookies after baking as I did here. Btw – this is the best cookie scooper in the world.
  4. Bake until golden and slightly undercooked.

Also feel free to press some extra ingredients on top. Plus, it looks pretty.

Favorite mix-in combos

  • dark chocolate chips, coconut, and toasted pecans
  • dried blueberries and white chocolate chips
  • hazelnuts and milk chocolate chips
  • peanut butter chips, coconut and toffee


For a crew: Two of these kitchen sink oatmeal cookies would be a great base for ice cream sandwiches. Make them up using a measured scoop and press around your favorite ice cream. Wrap individually in plastic wrap and freeze until firm for about 4 hours.

For a few: These cookies will keep for about four days but since they make about 36 cookies, freeze the rest in smaller batches for when the craving hits. And I promise you… it will hit!

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!

closeup of oatmeal chocolate chip cookies with a smear of melted chocolate on parchment paper.
5 from 8 votes

Kitchen Sink Oatmeal Cookies

With a rich, chewy texture and a hint of cinnamon, Kitchen Sink Cookies can handle anything you want to add to them. Chocolate chips, dried cherries, coconut, toasted nuts —this easy oatmeal cookie recipe is the start of something delicious.
Prep Time:15 minutes
Cook Time:10 minutes
Servings 36 cookies



  • 2 ½ cups TOTAL of chocolate chips, dried fruit, toasted nuts, coconut, etc., see note below


  • Preheat oven to 350°
  • In a medium mixing bowl, combine all of the dry ingredients minus the oats together (so just the first five ingredients).
  • Crack the eggs into a small bowl and set aside.
  • Using either a hand or stand mixer, cream the butter and both sugars together until whipped and lightened, about two minutes.
  • Add the peanut butter and beat until incorporated, about 30 seconds-1 minute.
  • Pour out one egg into the mixer bowl and beat for about 30 seconds until mixed. Repeat with the second egg. Add the vanilla extract and mix until incorporated.
  • Turn off the mixer and add the flour mixture to the bowl. Starting on low, mix in the dry ingredients for about 30 seconds until well mixed. Use a spatula to scrape the bottom of the bowl and make sure everything is added.
  • To add the oats, repeat the same process as you just did for the flour.
  • Add in your mixins on low until incorporated. You can also add them in by hand with a wooden spoon. Make sure everything is well mixed.
  • Using a measured scoop (I use a med one that's approx 2 T), scoop out dough onto a parchment lined baking sheet in four rows of three across.
  • Bake in preheated oven for 10-12 minutes until the edges are golden brown. Do not overbake.
  • Cool on the cookie sheet for about five minutes before removing to a cooling rack until completely cooled.
  • Store in an airtight container for up to four days. Can be frozen for up to 3 months.


Mixin Ideas:

2 1/2 cups worth (I sometimes go over!)
  • chocolate chips
  • dried cherries or blueberries
  • toffee chips
  • coconut
  • chopped up candy bars
  • chopped toasted pecans, walnuts or hazelnuts
Favorite combos:
  • dark chocolate chips, coconut, and toasted pecans
  • dried blueberries and white chocolate chips
  • hazelnuts and milk chocolate chips
  • peanut butter chips, coconut and toffee
Course: Cookies, Dessert
Cuisine: American
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!
5 from 8 votes (7 ratings without comment)

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  1. I made these cookies today using walnuts, peanut butter cups, and chocolate chunks as my mix-ins. Such a fabulous cookie recipe! This one is a keeper 🙂 Thank you!5 stars