Ultimate Giant Kitchen Sink Cookies: A Martha Bakes Recipe You’ll Love
Among my collection of beloved cookie recipes, these particular Kitchen Sink Cookies truly stand out. They don’t just live up to their name by including “everything but the kitchen sink” in terms of delicious mix-ins, but they also produce dramatically large, visually stunning cookies that are sure to impress. This exceptional recipe comes directly from Martha Stewart’s acclaimed baking show on PBS, Martha Bakes, a trusted source for home bakers seeking perfection.
Why Martha Bakes is a Must-Watch for Every Home Baker
Martha Bakes has long been my absolute favorite Martha Stewart production. With each episode, I invariably glean new techniques, insights, or a fresh perspective on classic baking principles. Martha’s meticulous approach and unwavering commitment to quality shine through, making every segment a masterclass in home baking. This particular season, however, has proven to be even more enriching and educational. Martha has invited talented culinary students – 39 in total, with three featured per episode from diverse culinary schools – to share their expertise. While Martha’s encyclopedic knowledge of all things culinary is legendary, it’s truly fascinating to see the innovative tricks and fresh perspectives these students bring to the table. Their youthful energy combined with Martha’s timeless wisdom creates a dynamic learning experience. It’s a delightful blend of tradition and innovation that keeps me coming back for more. To make sure you don’t miss an episode and discover who learns what from whom, here’s a direct link to the Martha Bakes TV schedule.
The beauty of Kitchen Sink Cookies lies in their inherent versatility and the joyous celebration of textures and flavors. These cookies are a testament to the idea that sometimes, more truly is more. From chewy oats to crunchy pecans, sweet dried fruits, and rich chocolate, every bite offers a new delight. Martha Stewart’s rendition elevates this concept, ensuring a perfect balance without overwhelming the palate. It’s not just a cookie; it’s an adventure in every mouthful, making it a perfect treat for gatherings, bake sales, or simply indulging yourself after a long day.
Mastering Giant Kitchen Sink Cookie Size and Texture
Let’s talk cookies, specifically the magnificent scale of these treats! These are indeed giant cookies, designed to be substantial and satisfying. In my initial baking attempt, I followed Martha’s recipe precisely, using dough straight from the mixing bowl. The resulting cookies were impressive, each weighing approximately 6 ounces. They possessed a wonderful sturdiness and spread to a generous diameter of about 5 inches. While I absolutely adored the grand appearance of these colossal cookies – they were certainly bake-sale worthy – I encountered a practical challenge: fitting them into standard 4-inch cookie sleeves for gifting or storage.
This led to a small but significant adjustment for my second batch. To achieve a slightly more manageable size without compromising on the “giant” appeal, I opted to use 5-ounce portions of dough for each cookie. This modification allowed me to yield 10 cookies from the recipe instead of the original 8. Furthermore, I introduced an additional step: chilling the dough before baking. This simple technique is a game-changer for cookie texture and spread. Chilled dough spreads less in the oven, resulting in cookies that are not only thicker and chewier but also maintain a more defined shape. The outcome was exactly what I was hoping for: perfectly thick, beautifully textured giant cookies that fit snugly into those 4-inch cookie sleeves. This small tweak demonstrates how minor adjustments can lead to optimal results, adapting a fantastic recipe to specific needs without sacrificing quality.
For those aiming for similar results, here are a few extra tips for baking giant cookies:
- Weigh Your Dough: For consistent size and baking, using a kitchen scale to portion your dough is invaluable.
- Chill Time is Key: Don’t skip chilling the dough, especially for larger cookies. It prevents excessive spreading and locks in moisture, leading to a chewier cookie.
- Spacing Matters: Give these large cookies ample room on the baking sheet, at least 3-4 inches apart, to accommodate their spread.
- Don’t Overbake: Giant cookies take longer, but you still want them slightly soft in the middle for that perfect chewy texture. Edges should be golden brown.
- Rotate Pans: Ovens often have hot spots. Rotating your cookie sheets halfway through baking ensures an even bake across all cookies.
A heartfelt thank you goes out to Martha Stewart for generously sharing this phenomenal Kitchen Sink Cookie recipe. It truly embodies her dedication to elevated home baking and has become a cherished addition to my recipe rotation.
The Art of the Kitchen Sink Cookie: Ingredients and Innovation
What makes a Kitchen Sink Cookie so utterly irresistible? It’s the delightful surprise in every bite, the harmonious blend of sweet, salty, chewy, and crunchy elements that creates a complex yet comforting flavor profile. This particular Martha Bakes recipe calls for a thoughtful selection of ingredients that contribute to its outstanding character:
- Unsalted Butter & Sugars: The foundation for any good cookie, providing richness and the perfect chewiness. The combination of granulated and light-brown sugar adds depth and moisture.
- Eggs & Vanilla: Essential binders and flavor enhancers, with pure vanilla extract elevating the overall aroma and taste.
- All-Purpose Flour, Salt, Baking Soda & Powder: The dry ingredients that give structure and aid in the cookie’s rise and texture. Coarse salt is crucial here, providing that desirable counterpoint to the sweetness.
- Old-Fashioned Rolled Oats: Adding a delightful chewiness and hearty texture that makes these cookies feel substantial.
- Coconut Chips: Bringing a subtle tropical sweetness and a lovely crisp texture.
- Dried Apricots & Cherries: Introducing bursts of fruity tang and chewiness, contrasting beautifully with the other rich ingredients.
- Coarsely Chopped Dark Chocolate: A must-have for depth, bitterness, and melting pockets of indulgence. Using high-quality dark chocolate makes a significant difference.
- Toasted Pecans: Providing a buttery crunch and nutty flavor that complements all the other elements. Toasting them beforehand truly brings out their best flavor.
While Martha’s chosen combination is fantastic, the “kitchen sink” concept also encourages creativity. Feel free to experiment with other mix-ins like white chocolate chips, butterscotch chips, pretzels (for extra saltiness!), toffee bits, or even a sprinkle of sea salt on top before baking. The key is to maintain a good balance of flavors and textures, ensuring that no single ingredient overpowers the others.
- Kitchen Sink Brownies
- Martha White Muffin Mix Biscotti
- Muffin Mix Peanut Butter Cup Icebox Pie
- Carrot Sheet Cake With Cream Cheese Icing
- John’s Kitchen Sink Cookies
Recipe: Martha Bakes’ Giant Kitchen Sink Cookies
Kitchen Sink Cookies from Martha Bakes
Anna
Pin Recipe
Ingredients
- 1 cup unsalted butter, softened 2 sticks
- ¾ cup granulated sugar (150 grams)
- ¾ cup packed light-brown sugar (150 grams)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon coarse salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups old-fashioned rolled oats
- 1 cup coconut chips
- 1 cup dried apricots coarsely chopped
- 1 cup coarsely chopped dark chocolate
- 1 cup dried cherries
- 1 cup pecans toasted
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two cookie sheets by lining them with parchment paper to prevent sticking and ensure even baking.
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In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and packed light-brown sugar. Beat on medium speed for approximately 2 minutes, or until the mixture is visibly pale and fluffy. Reduce the mixer speed to low. Add the eggs one at a time, beating thoroughly after each addition until fully combined. Finish by mixing in the pure vanilla extract.
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In a separate medium-sized bowl, whisk together the all-purpose flour, coarse salt, baking soda, and baking powder. Ensure these dry ingredients are well combined to distribute leavening agents evenly.
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With the mixer still on low speed, gradually add the whisked flour mixture to the wet butter mixture. Beat only until the dry ingredients are just combined and no streaks of flour remain. Be careful not to overmix. Once the dough base is ready, gently fold in the old-fashioned oats, coconut chips, coarsely chopped dried apricots, dark chocolate chunks, dried cherries, and toasted pecans. Mix on low speed until the add-ins are evenly distributed throughout the dough.
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Form large balls of dough (approximately 5-6 ounces each for giant cookies) and arrange them on your prepared cookie sheets, ensuring they are spaced about 3 inches apart to allow for spreading during baking.
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Using the palm of your hand, gently flatten each dough ball into a round approximately 4 inches in diameter. Bake in the preheated oven for about 16 minutes, or until the edges are golden brown. For even baking, remember to rotate your cookie sheets halfway through the baking time. If your cookies appear pale after 16 minutes, continue baking for a few more minutes until they achieve a nice golden hue, especially if your dough was chilled, as cold dough will take longer to bake. Allow the baked cookies to cool on the baking pan for 2 minutes before carefully transferring them to a wire rack to cool completely.
Baking is more than just following instructions; it’s an experience, a journey of flavors, and a way to bring joy to others. These Giant Kitchen Sink Cookies from Martha Bakes encapsulate all of that and more. Whether you’re a seasoned baker or just starting out, this recipe offers a rewarding challenge with delicious results. So preheat your oven, gather your favorite mix-ins, and prepare to create some truly unforgettable cookies!
We’d love to hear about your baking adventures. If you’ve tried this incredible recipe or have your own tips for making the perfect Kitchen Sink Cookies, please don’t hesitate to share your thoughts in the comments below. Happy baking!