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Everything in the Bowl Oatmeal Cookies

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1-1/2 cups (195 g) All purpose flour
3/4 tsp (4.5 g) Baking soda
3/4 tsp (3 g) Baking powder
1 cup (198 g) Sugar white
1 cup (213 g) Light brown sugar
1 cup softened (2 sticks) Butter unsalted
1 egg + 1 egg yolk Eggs
1 tsp Vanilla Extract
2 cups (198 g) Old fashion oats
1/4 tsp Kosher Salt
1/4 tsp Ground cinnamon
1 cup Dried tart cherries
1/2 cup Raisins
1/2 cup Pine nuts
1/2 cup Mini chocolate chips

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Everything in the Bowl Oatmeal Cookies

You can adjust the ingredients to favor your taste buds. Mixing and matching to your liking is the beauty of this type of cookie- this recipe made at least four dozen. The hardest part is not to over bake these cookies; the outside edge gets done first.





As usual, my habit is to go looking through my cabinets to see what goodies I have. Something is always lurking in the back that is just begging to be one of my cookies. Today I found dried tart cherries. I got to thinking what kind of cookie could I make? What would go well with tart cherries, and of course, oatmeal? I have heard so many times of a cookie called “Kitchen-Sink Oatmeal Cookies” that sent me in all kinds of directions as to what else I could add?

Trying to be unique isn’t always a good thing. But as I was making my cookies, I started adding and adding, and then added one more thing. I looked down at the bowl of the basic cookie dough, sugar, butter, and flour underneath a pile of stuff I just added and it hit me “Everything in the Bowl Oatmeal Cookies.”

I just smiled and thought did I go too far…?

According to the folks at work last week, I didn’t. They are always a great sounding board for what works and what doesn’t.

I found this definition of what a kitchen-sink cookie is;

It’s called a Kitchen Sink cookie because it has “everything but the kitchen sink,” — basically a bunch of random stuff from your pantry that baked together is absolute cookie perfection.

So whether you choose the name Kitchen-Sink Cookies or my version Everything in the Bowl Oatmeal Cookie, you can be sure they are great cookies!


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Weigh or measure the flour, baking soda, baking powder, and salt. Run a whisk through to blend them. In a separate bowl weigh or measure the white and light brown sugars and set that bowl aside. I also weigh out the oats but you can either weigh or measure into another bowl and set that aside.


In a stand (I use a KitchenAid) or hand-held mixer blend the sugars and butter on medium speed. Add the one egg followed by the one egg yolk. Add the vanilla extract and blend till it is all incorporated. Slowly add the flour mixture, don't over mix. Stop the mixer and scrape down the sides and across the bottom to make sure you mixed all the flour and turn your mixer on for about 30 more seconds, then stop.

Add your oats, cherries, raisins, pine nuts, and mini chocolate chips and turn on the mixer to speed 2 or 3. You want to incorporate all into your batter. The dough will be stiff, always is when you are adding oats. My mixer was having a hard time on the lowest setting, so I bumped the speed up a little. You may need to mix a little by hand.


Cover the bowl loosely and refrigerate for 30 minutes. I also start to preheat my oven at this point — line 2 cookie pans with parchment paper. Take the cookie dough out of the refrigerator and either drop or use a cookie scoop (I prefer OXO Good Grips Cookie Scoop Small) to add 12 mounds to a cookie pan.


Bake for 13 to 16 minutes at 325°. Keep an eye on them starting at 13 minutes. Take out of the oven and move to a cooling rack.


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