This is my grandmother's cookie recipe, which we lovingly call kitchen sink cookies because they have everything but the kitchen sink in them. They are a delicious holiday treat, and do very well when frozen.

Eryka Anson


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine brown sugar, white sugar, margarine, and oil in a large bowl; beat with an electric mixer until creamy. Add egg, salt, baking soda, cream of tartar, vanilla extract, and butter flavor; mix well. Add flour and mix well. Stir in oats, chocolate chips, butterscotch chips, rice cereal, candied fruit, and coconut; cookie dough will be difficult to stir.

  • Drop cookie dough onto baking sheets using spoons or a small ice cream scoop.

  • Bake in the preheated oven until edges are set and lightly golden, 8 to 12 minutes. Transfer to wire racks to cool.

Cook's Notes:

For the candied fruit, I typically use red and green cherries.

Also, I actually don't know how many cookies this recipe produces. I just drop them onto a cookie sheet with a regular spoon, so the output varies. I would say between 24 and 36 cookies, though.

Nutrition Facts

321 calories; 18.1 g total fat; 6 mg cholesterol; 209 mg sodium. 37.7 g carbohydrates; 2.6 g protein; Full Nutrition