Giant Kitchen Sink Cookies: A Martha Bakes Inspired Recipe for the Ultimate Indulgence

There are cookies, and then there are Giant Kitchen Sink Cookies. These aren’t just any ordinary baked goods; they are a delightful testament to abundance, a true celebration of texture and flavor, where every bite offers a new discovery. Imagine a hearty blend of toasted pecans, offering a satisfying crunch, alongside the tender chewiness of dried apricots and the bright, tart burst of dried cherries. Add to that the comforting chew of oats, the subtle sweetness of coconut, and generous chunks of rich dark chocolate, all coming together in one magnificent, oversized treat. The name “Kitchen Sink” is perfectly apt – these cookies truly have it all, inviting you to dive into a world of diverse tastes that harmonize beautifully.

Indeed, “morsel” might be a far too modest term for these impressive creations. These cookies are unapologetically enthusiastic in both their considerable heft and their generous circumference. They demand attention, promising a deeply satisfying experience that goes beyond a simple sweet snack. Each cookie is a substantial delight, a mini-meal of pure joy, designed to fulfill the most fervent cookie cravings. They are perfect for sharing, or for savoring over a longer period, making them an ideal companion for a quiet moment with a cup of coffee or a vibrant gathering with friends and family.

Inspired by Martha Bakes: A Culinary Journey with Martha Stewart

This exceptional recipe hails from an upcoming episode of Martha Bakes, a revered teaching course specifically designed for the home baker, which recently launched its highly anticipated sixth season on PBS. For decades, Martha Stewart has been an unparalleled guiding light in the culinary world, empowering countless individuals to master the art of baking with her precise techniques and inspiring recipes. Martha Bakes is far more than just a cooking show; it’s an educational platform where Martha meticulously breaks down complex baking processes into manageable steps, making even the most intricate recipes accessible to enthusiasts of all skill levels, from beginners to seasoned bakers.

The sixth season introduces an exciting new element that elevates the educational experience: Martha is welcoming guest students from a diverse array of esteemed culinary schools to join her in the kitchen. Imagine the sheer thrill and invaluable learning opportunity for these fortunate students, gaining hands-on experience and direct mentorship from a true culinary icon. It’s an immersive experience that any aspiring baker would dream of, a chance to refine their skills and absorb wisdom from a master. This unique format not only adds a dynamic layer to the show but also offers viewers an even deeper insight into professional baking practices and the meticulous standards Martha upholds, fostering a greater appreciation for the craft.

Speaking from a relatable, personal perspective, if I were one of those incredibly lucky students, I might find myself a little overwhelmed, perhaps even comically so. The thought of baking alongside Martha Stewart, with her legendary precision, calm demeanor, and exacting standards, would likely leave me utterly star-struck. Operating safely and effectively in a bustling kitchen, under the watchful eye of such a culinary legend, might prove challenging amidst the excitement and nerves. There’s a humorous image that comes to mind: me, so utterly mesmerized by Martha’s presence and expertise, that I’d probably manage to trip over my own feet or, heaven forbid, get myself de-thumbed by a running stand mixer. It’s a lighthearted thought that highlights the immense awe and respect many home bakers feel for her unparalleled mastery and enduring influence in the world of food.

The Art of Imperfection: Portioning, Indulgence, and Personal Touches

In the spirit of embracing both sensible indulgence and practical portioning, I found myself (begrudgingly, I must admit, as my inner cookie monster protested) reigning in my enthusiasm when initially scooping out most of the cookie dough. As we’re “rounding the bend on poncho season” – a charmingly whimsical and personal reference to those cooler, cozier days perfect for comforting, hearty treats – a slightly smaller, though still satisfyingly substantial, cookie seemed like a more sensible choice for everyday enjoyment. After all, “blanket-as-clothes” may very well be my favorite occurrence in recent fashion, perfectly aligning with the desire for warmth, comfort, and the overall embrace of all things cozy, and these cookies are the edible equivalent of that very sentiment.

However, compromise is key in baking, and there was one aspect I absolutely refused to scale back on: the chocolate. To truly elevate each cookie to its ultimate potential and ensure maximum delight, I made sure to crown every single one with its own generous slab of rich, dark chocolate. This isn’t just about adding more chocolate; it’s about creating a moment of pure, unadulterated bliss where the melted chocolate pools beautifully on top during baking, becoming a glistening, rich jewel. It’s a statement, a declaration that while some things can be moderated, certain indulgences are simply non-negotiable. Because, as any true baker knows, there’s an art to finding balance – a little thoughtful restraint here, a luxurious, decadent touch there – that ultimately contributes to culinary perfection and an utterly unforgettable eating experience.

Ingredient Spotlight: The Transformative Power of Toasting

The original Martha Bakes recipe specifically calls for coconut chips, which are often conveniently pre-toasted, offering a quick way to infuse that desirable depth of flavor into the cookies. However, as is often the case in the dynamic world of home baking, sometimes you have to adapt with what’s readily on hand. In my instance, I didn’t have coconut chips in my pantry, so I opted for readily available coconut ribbons. This substitution worked wonderfully, proving that a little flexibility and resourcefulness in the kitchen can lead to equally delicious and successful results without compromising quality.

One crucial step that should absolutely never be skipped in this recipe, regardless of your specific coconut choice or the type of nuts you use, is the toasting of both the pecans and the coconut. Toasting nuts and coconut is not merely an optional step or a suggestion; it’s a transformative process that dramatically enhances their flavor profile, taking them from merely good to truly exceptional. When toasted, pecans develop a deeper, richer, and significantly more complex nutty flavor, accompanied by a delightful crispness that contrasts beautifully with the other chewy elements in the cookie. Coconut, when lightly toasted, undergoes a similar metamorphosis, releasing its aromatic oils and transforming into a golden-brown wonder with a sweet, intensified flavor and a delicate crunch that adds another layer of sensory pleasure to each bite.

The process itself is wonderfully simple and adds only a minimal amount of time to your overall preparation. While your oven is preheating to the specified temperature for the cookies (350°F or 175°C), arrange your pecans and coconut in a single, even layer on a separate, clean cookie sheet. Once the oven is almost up to temperature, carefully pop them in. It’s imperative to keep a very close eye on them, as toasting times can vary slightly depending on your oven, and burning happens incredibly quickly, especially with delicate coconut. Pecans typically take about 6-8 minutes, developing a wonderfully fragrant aroma and a slightly darker hue. Coconut flakes or ribbons, being thinner and more delicate, require much less time, usually just 1-2 minutes. They can literally go from perfectly golden to burnt in a matter of mere seconds, so stand by the oven and stir them occasionally to ensure even toasting. The profound difference this small but mighty step makes to the overall depth and complexity of flavor in your “Kitchen Sink Cookies” is truly remarkable and well worth the small effort invested.

The Ultimate Giant Kitchen Sink Cookies Recipe

This incredible recipe, shared with permission from an upcoming episode of Martha Bakes, promises an unforgettable baking experience that will delight anyone lucky enough to taste these magnificent cookies. While the original recipe might call for larger, ¾ cup dough balls, I’ve found through my own baking adventures that making slightly smaller cookies, using approximately 2 tablespoons of dough per cookie, yields a more manageable, equally satisfying, and versatile treat. When working with these 2 tablespoon portions, remember to flatten them slightly with the palm of your hand before baking and arrange them about 2 inches apart on your parchment-lined cookie sheets to allow for proper spreading without merging into one giant cookie. These smaller cookies typically bake for a shorter duration, around 8-10 minutes, so adjust your baking time accordingly and watch carefully for that beautiful golden-brown color around the edges, indicating perfect doneness.

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Giant Kitchen Sink Cookies

By: Jennifer Pallian BSc, RD

Huge, delicious oatmeal cookies filled with chocolate, coconut, pecans and dried fruit, inspired by Martha Bakes.

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

Servings: 8 giant cookies (or many smaller ones)

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
• 1 ½ cups old-fashioned rolled oats
• 1 cup coconut chips (or ribbons), toasted
• 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°F (175°C). Line cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Place the softened unsalted butter and both the granulated sugar and packed light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is pale, light, and fluffy, which should take approximately 2 minutes. Reduce the mixer speed to low. Beat in the eggs, one at a time, ensuring each egg is fully combined into the mixture before adding the next. Finally, mix in the pure vanilla extract until just incorporated into the dough.
3. In a separate medium bowl, whisk together all the dry ingredients: all-purpose flour, coarse salt, baking soda, and baking powder. This step helps to evenly distribute the leavening agents. With the mixer still on low speed, gradually add the dry flour mixture to the wet butter mixture, beating until just combined and no streaks of dry flour remain. Be careful not to overmix the dough, as this can lead to tough cookies. Gently fold in the oats, toasted coconut, coarsely chopped dried apricots, generous dark chocolate chunks, dried cherries, and toasted pecans. Mix on low speed until all these delightful additions are evenly distributed throughout the cookie dough.
4. For giant cookies, arrange ¾ cup balls of dough on the prepared cookie sheets, ensuring they are spaced about 3 inches apart to allow for ample spreading during baking. Use the palm of your hand to gently flatten each dough ball into a 4-inch round. For smaller cookies (using approximately 2 tablespoons of dough), flatten them slightly and space them 2 inches apart on the sheet. Bake until the cookies are beautifully golden brown around the edges, rotating the cookie sheets halfway through the baking process (after about 8 minutes) for even cooking. Giant cookies will typically take about 16 minutes; smaller cookies will require 8-10 minutes. Let the cookies cool on the baking pan for 2 minutes before carefully transferring them to a wire rack to cool completely. This brief cooling period on the hot pan helps them set and prevents them from breaking.