Martha Stewart’s Giant Kitchen Sink Cookies





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.



  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.

Recipe by Alexandra's Kitchen at