Break and Bake Kitchen Sink Cookies

Grace Elkus
Updated
Get the recipe for Break and Bake Kitchen Sink Cookies.

There are a lot of really great things going on in this recipe. First off, you’ve got a rich cookie dough, which includes 2 extra egg yolks for chewy goodness. Then, there are the mix-ins: oats, and a mixture of whatever you’ve got lying around. The idea is that almost anything works. And lastly, this recipe gives you the instructions to make four batches of your own break-and-bake cookies. It’s a dangerous thing to have in your freezer, but it’s a fact that life is at least 150% better when you have cookie dough ready to bake off.

Yields: 48 cookies

Nutrition

Calories 179

Fat 10g

Sat Fat 3g

Cholesterol 21mg

Fiber 1g

Protein 2g

Carbohydrate 23g

Sodium 106mg

Sugar 14g

Ingredients

  • Nonstick cooking spray

  • 2 cups all-purpose flour

  • 1½ teaspoons kosher salt

  • 1½ teaspoons baking soda

  • 1½ cups packed light brown sugar

  • 1 cup vegetable oil

  • ¾ cup granulated sugar

  • ½ cup (1 stick) unsalted butter, melted

  • 2 large eggs

  • 2 large egg yolks

  • 1 tablespoon pure vanilla extract

  • 4 cups old-fashioned rolled oats

  • 2 cups mix-ins (such as chopped chocolate, chopped dates, toasted nuts, toasted coconut, etc.)

Directions

  1. Line a 9-by-13-inch baking dish with parchment paper; coat with nonstick cooking spray.

  2. Whisk flour, salt, and baking soda in a medium bowl. Whisk brown sugar, oil, granulated sugar, and melted butter in a large bowl until combined. Add eggs, egg yolks, and vanilla; whisk until smooth. Stir in flour mixture just until combined. Stir in oats and mix-ins.

  3. Press dough into prepared dish. Cut into quarters (cutting all the way through to parchment), then make shallow cuts, creating 12 squares in each quadrant (do not cut all the way through).

  4. Cover dish with plastic wrap and freeze until dough is solid, about 1 hour. Unwrap, separate dough quadrants, and place in 4 freezer bags. Stack bags in freezer until ready to use.

  5. To bake, heat oven to 350°F. Line a baking sheet with parchment paper. Break dough along scored cuts; place on sheet 2 inches apart. Bake, rotating halfway through, until edges are set and golden but centers are soft, 12 to 14 minutes (cookies will crisp as they cool). Let cool on wire racks.