Christmas Kitchen Sink Cookies (Printable Version)

# What You'll Need:

→ Dough Base

01 - 225 grams unsalted butter, softened
02 - 200 grams packed brown sugar
03 - 100 grams granulated sugar
04 - 2 large eggs, at room temperature
05 - 5 millilitres vanilla extract

→ Dry Ingredients

06 - 375 grams all-purpose flour
07 - 5 millilitres baking soda
08 - 2.5 millilitres salt

→ Mix-Ins

09 - 170 grams chocolate chips (semi-sweet or preferred type)
10 - 100 grams rolled oats (old-fashioned or quick-cooking)
11 - 60 grams chopped walnuts or pecans
12 - 60 grams dried cranberries or raisins
13 - 30 grams mini marshmallows

# Step-by-Step Directions:

01 - Set oven to 175°C to ensure consistent baking temperature throughout.
02 - Line a baking sheet with parchment paper for easy release and even baking.
03 - In a large mixing bowl, beat softened unsalted butter, brown sugar, and granulated sugar with a hand or stand mixer for 2–3 minutes until light and fluffy.
04 - Add eggs and vanilla extract to the creamed mixture and blend until smooth and fully combined.
05 - In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute leavening agents.
06 - Gradually mix the dry ingredients into the wet mixture, blending just until no streaks of flour remain. Avoid overmixing.
07 - With a spatula, gently fold in chocolate chips, oats, chopped nuts, dried cranberries, and mini marshmallows until evenly distributed throughout the dough.
08 - Using a spoon or cookie scoop, portion generous spoonfuls of dough onto the prepared baking sheet, leaving ample space between each mound.
09 - Bake in the preheated oven for 10–12 minutes, until edges are golden and centres remain slightly soft.
10 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for optimal texture.

# Helpful Notes:

01 - For best texture, ensure both butter and eggs are at room temperature before beginning.
02 - Overmixing the dough can result in dense cookies; blend until ingredients are just incorporated.
03 - Cookies may appear underbaked at the centre when removed from the oven but will continue to set while cooling.
04 - Experiment with different mix-ins to customize each batch to your preference.
05 - Store in an airtight container at room temperature for up to 1 week or freeze baked cookies or dough for longer storage.

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