Easy Kitchen Sink Cookies taste like monster cookies, but with even more goodness packed in. These flourless cookies have everything but the kitchen sink with oatmeal, peanut butter, pretzels, chocolate, butterscotch, and M&Ms all wrapped up in one chewy cookie.

These Kitchen Sink Cookies taste like monster cookies on steroids. That’s a good thing, FYI.

At Christmastime, my mom’s holiday baking list always included monster cookies, and still does. These chewy oatmeal peanut butter cookies made up for some of her lesser desired baked goods. (I’m sorry, but date bars? 🥴)

After switching to a gluten free diet my own Christmas baking list had to be revamped. Turns out monster cookies are flourless and naturally gluten free! (Fortunately, date bars still didn’t make the cut.)

I celebrated this realization by elevating my favorite Christmas cookie. Everything but the Kitchen Sink Cookies adds pretzels (regular or gluten free) and butterscotch chips to the m&ms, chocolate chips, peanut butter, and oats.

See, cookies on steroids are a good thing. 

HOW TO MAKE KITCHEN SINK COOKIES

Easy Kitchen Sink Cookies come together quickly in one bowl. These are the perfect cookies to make with the kids!

1. Cream together the butter and peanut butter. Add the sugars and beat together well.
2. Mix in the eggs, baking soda, corn syrup, and vanilla.
3. Stir in oats, pretzels, M&Ms, chocolate chips, and butterscotch chips. Drop onto cookie sheets and bake.

Why Add Corn Syrup to Kitchen Sink Cookies?

Kitchen Sink cookies have a lot of add-ins, like pretzels, chocolate chips, butterscotch chips, and M&Ms. The corn syrup essentially “glues” the add-ins into the cookie dough.

The corn syrup may be omitted, but you might find the chips and M&Ms falling out of the cookie dough as they are being rolled. If this happens, just press escaping chips back into the unbaked cookie.

Tips and Tricks for Making Kitchen Sink Cookies

• This recipe makes A LOT of cookies. Either halve the recipe, freeze leftover baked cookies, or freeze half the dough to bake at a later time.
• Using a medium cookie scoop makes the cookies uniformly sized for consistent baking.
• Mix up the add-ins. Don’t have butterscotch chips? Add more chocolate chips. Don’t have pretzels? Add crushed potato chips.
• For a festive Christmas cookie use red and green Holiday M&Ms.

SAVE THESE KITCHEN SINK COOKIES TO YOUR PINTEREST BOARD!

And let’s be friends PINTEREST or INSTAGRAM! I’m always sharing great recipes!

[social_warfare]

3.6 from 5 votes

Print

Kitchen Sink Cookies

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

 

Kitchen Sink cookies taste like monster cookies, but with more goodness packed in. These flourless cookies have everything but the kitchen sink with oatmeal, peanut butter, chocolate, pretzels, butterscotch, and M&Ms.

Course: cookies, Dessert, gluten free cookies

Cuisine: American

Keyword: chocolate chip, cookies, flourless, m & ms, monster cookies, oatmeal, peanut butter, pretzels

Servings: 62 cookies

Calories: 161 kcal

Author: https://www.mamagourmand.com

Ingredients

• 1/2 cup butter softened
• 1 1/2 cup creamy peanut butter
• 1 1/4 cup packed brown sugar
• 3/4 cup sugar
• 3 eggs
• 2 teaspoons baking soda
• 2 teaspoons corn syrup
• 1 teaspoon vanilla extract
• 4 1/2 cups whole rolled oats
• 2 cups lightly crushed pretzels, regular or gluten free
• 3/4 cup M&M candies
• 3/4 cup semi-sweet chocolate chunks or chips
• 1/2 cup butterscotch chips

US Customary - Metric

Instructions

1. Preheat oven to 350ºF. In a large bowl (I used my 6 quart stand mixer) cream together softened butter and peanut butter until smooth. Add both sugars and mix on high for 2 minutes. Add eggs, baking soda, corn syrup, and vanilla. Mix well and add oats. Mix on low until all combined.
   
2. Add pretzels, chocolate chunks, butterscotch chips, and M & M's. Stir by hand or mix on low until just combined.
   

3. Shape into golf ball-sized balls (1.5 tablespoon medium cookie scoop) and place 2 inches apart on ungreased baking sheets (I was able to fit 12 to a sheet). Bake for 13 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to wire rack to cool.

❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!❉

Recipe Notes

Tips and Tricks for Making Kitchen Sink Cookies

• This recipe makes A LOT of cookies. Either halve the recipe, freeze leftover baked cookies, or freeze half the dough to bake at a later time.
• Using a medium cookie scoop makes the cookies uniform sized for consistent baking.
• Mix up the add-ins. Don't have butterscotch chips? Add more chocolate chips. Don't have pretzels? Add crushed potato chips. 
• For a festive Christmas cookie use red and green Holiday M&Ms.

Nutrition Facts

Kitchen Sink Cookies

Amount Per Serving

Calories 161 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 2g 10%

Cholesterol 12mg 4%

Sodium 209mg 9%

Potassium 70mg 2%

Total Carbohydrates 23g 8%

Dietary Fiber 1g 4%

Sugars 11g

Protein 2g 4%

Vitamin A 1.4%

Calcium 1.6%

Iron 2.7%

* Percent Daily Values are based on a 2000 calorie diet.

OTHER RECIPES TO LOVE:

Apple Bars

Mom's Easy Microwave Caramel Corn

Soft Cut-Out Sugar Cookies

Load More

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you – which helps justify to my family all the time I spend on the computer. Read full disclosure policy here.