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Alexandra's Kitchen

A food blog with mostly simple, sometimes fussy, always seasonal recipes.

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April 29, 2016 88 Comments

Martha’s Giant Kitchen Sink Cookies + A Giveaway

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These giant chocolate chip cookies will put to use the many odd bags of nuts, dried fruit, chocolate chips, oats, and coconut flakes cluttering the cupboards. One that might just feed the neighborhood or sustain the kids for hours on a summer camping trip. // alexandracooks.com

I need another cookie, you?

Preferably a GIANT one. One that will put to use the many odd bags of nuts, dried fruit, chocolate chips, oats, and coconut flakes cluttering the cupboards. One that might just feed the neighborhood or sustain the cubs for hours on a summer camping trip.

This is one of the many delicious recipes you will find on the 6th season of Martha Bakes on PBS, which is airing now — dying to make these apple fritters! Leave a comment below for a chance to win a vintage-inspired storage container from Macy’s. Thank you MSLO for the giveaway! UPDATE: Winner is Jane.

Martha Stewart's Giant Kitchen Sink cookie batter

graham

Martha Stewart's Giant Kitchen Sink cookie batter

Martha Stewart's Giant Kitchen Sink cookie batter

Martha Stewart's Giant Kitchen Sink cookies

These giant chocolate chip cookies will put to use the many odd bags of nuts, dried fruit, chocolate chips, oats, and coconut flakes cluttering the cupboards. One that might just feed the neighborhood or sustain the kids for hours on a summer camping trip. // alexandracooks.com

wren

Print

Martha Stewart’s Giant Kitchen Sink Cookies

Prep 15 mins

Cook 16 mins

Inactive 2 mins

Total 33 mins

Author Alexandra Stafford at alexandracooks.com

Yield 8 cookies

Source: Martha Bakes on PBS

I let one pan of shaped cookies chill in the fridge before baking—these spread less, which I liked.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ 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

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
  3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
  4. Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes, possibly a little longer—edges should be starting to brown. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

Did you make a recipe?

Tag @alexandracooks on Instagram and hashtag it #alexandracooks.

Filed Under: Baking, Children, Cookies, Desserts, Fall, I need a Cookie, Spring, winter

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Reader Interactions

Comments

  1. Anne says

    May 1, 2016 at 3:49 pm

    Mmm, nothing like a giant cookie… and any excuse to bake some dried cranberries into something is A+ in my book.

    Reply
  2. teekuleet says

    May 1, 2016 at 4:51 pm

    Holy giant cookies! Too hot to bake in Oakland at the moment, but I am so making this once it cools down a bit.

    Reply
  3. ashley perez says

    May 1, 2016 at 7:01 pm

    This is so awesome! would love to win (:

    Reply
  4. Elise says

    May 1, 2016 at 7:09 pm

    I love watching Martha Bakes on PBS! These cookies look like they’d make a great breakfast to me. 🙂

    Reply
  5. bookboxer says

    May 1, 2016 at 7:26 pm

    My cubs are full grown but we still need giant cookies in the house!

    Reply
  6. Victoria Miles @ PK says

    May 2, 2016 at 5:25 am

    thanks for share recipe, and… baby so cute 🙂

    Reply
  7. Lauren says

    May 2, 2016 at 8:15 am

    Yum! Yum! In our house we love, love baking cookies (with our boys 4 and 2)…we will definitely have to try this recipe!

    Reply
  8. Laurie says

    May 2, 2016 at 11:51 am

    Gotta make these puppies! I recently made a cookie recipe that I think was Jacque Pepin’s……chocolate chip, walnut and dried apricot….I substituted pecan for walnuts just because I prefer them…best cookies ever! These look amazing and I am a sucker for oats and chocolate chips! XXOO

    Reply
  9. Kim Catapano says

    May 2, 2016 at 9:13 pm

    Those cookies look great!! I definitely need to make them!!

    Reply
  10. Val in MN says

    May 3, 2016 at 4:35 am

    That container would make a perfect cookie jar!

    Reply
  11. Long says

    May 3, 2016 at 1:12 pm

    dried cherries + dark chocolate = win

    Reply
  12. Margaret D says

    May 4, 2016 at 12:08 am

    I’m recovering from surgery and looking for things to start baking. I think perhaps these are a bit ambitious to start with, plus I need to accumulate some bits and bobs to put into such a cookie. These cookies do look like they are meal sized!

    Reply
  13. Kat says

    May 4, 2016 at 1:20 pm

    That looks amazing!
    Oh, I can eat two, or three of them for breakfast!

    Reply
  14. Caitlin H. says

    May 4, 2016 at 5:19 pm

    How adorable! These cookies look AMAZING.

    Reply
  15. Susan Christy says

    May 5, 2016 at 7:56 pm

    The storage containers are so cute!

    Reply
  16. Jenna O says

    May 5, 2016 at 9:23 pm

    Those cookies look sooooo delicious! I have to try them today 🙂

    Reply
  17. linda sch says

    May 6, 2016 at 6:08 pm

    i too have lots of little bags of fold in goodies in my pantry. thanks for sharing recipe.

    Reply
  18. theresa krier says

    May 8, 2016 at 9:52 am

    Oh my goodness these cookies look amazing, thanks so much

    Reply
  19. nadya kotik says

    May 8, 2016 at 7:40 pm

    beautiful container!

    Reply
  20. Nancy says

    May 10, 2016 at 5:45 pm

    Yum!!!

    Reply
  21. Victoria Miles @ Pleasant Kitchen says

    May 27, 2016 at 8:03 pm

    Hey, those cookies look really healthy for a good breakfast with a great cup of coffee. Nice recipe

    Reply
  22. francesca k says

    March 2, 2018 at 9:13 am

    So I have made these several times now. Love them. Cookies seem to even get better a few days later, if they last that long. I have switched out the apricots for dates, used Himalayan sea salt and walnuts for pecans and they were super yummy. I love experimenting with the ingredients.

    Reply
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