Monday, February 5, 2018

"Kitchen Sink" Chocolate Chip Pan Cookies

Have you ever made chocolate chip cookies where you tossed in everything but the kitchen sink, as the saying goes? I experimented with a mash-up of several recipes this weekend, and the result was so good ("Perfect!" in the estimation of Mr. Tea With Friends) that I was asked to hurry up and write down exactly how I made these so that I can (perhaps) duplicate this success again! This recipe was actually prompted by two things. One, I had a lot of partial bags of baking chips left over from Christmas baking and …

Two, I had a pretty new cookie sheet I wanted to break in! This was a $5.99 find at T.J. Maxx the other day, and because of the pretty mint green color, I decided this pan might find its way into one of my future columns for The Coweta Shopper. (Which technically makes this a business expense. Ahem.)

So I decided to try to bake chocolate chip pan cookies, which I don't believe I've ever actually made before. They were quick and easy because I didn't have to take pans out of the oven every 10 minutes, and they were absolutely delicious!

I definitely suggest trying one (or two) of these cookies while they're hot from the oven. Oh. My. Goodness! If you'd like to try these for yourself, here's my recipe. I had my cookies with a nice strong cup of hazelnut tea, and it was a perfect afternoon tea treat!

"Kitchen Sink" Chocolate Chip Pan Cookies

3/4 cup (1-1/2 sticks) butter, softened
2 large eggs
3/4 cup granulated sugar
1-1/4 cups light brown sugar, packed
1 teaspoon vanilla
2-3/4 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
1-3/4 cups chocolate chips or other flavored chips (I used a combination of semisweet, milk chocolate, white chocolate, and caramel chips)
1/2 cup pecans

Preheat oven to 350 degrees and line a 10 x 15-inch cookie sheet with aluminum foil, or prepare with cooking spray. In large bowl, cream butter using an electric mixer. Add eggs and combine using high speed of mixer. Add sugars and vanilla and combine. Next, use a spatula or large spoon to add the flour, soda, and salt, and combine well. Then fold in chocolate chips and pecans. Spread mixture evenly in prepared pan and bake for 23-25 minutes, just until edges are beginning to brown. Let cool for a few minutes (if you can wait that long!) and cut into cookie squares of desired size. Enjoy!


  1. Those cookies sound delicious! And I like the idea of one baking pan (especially a pretty one) rather than making and baking individual cookies. Thanks for sharing your recipe.

  2. This will be a great recipe to try! It does get tedious making individual cookies. Will have to nickname this "Angela's Kitchen Sink Cookies." I will probably cut down on the sugars to 1/2 cup granulated and 1 cup light brown and may use a small amount of oats. Thank you Angela!

  3. Those cookies sound soooooooooooo good. How I wish I had one right about now. Love the cookie sheet. Wondering if I really need a new cookie sheet. My cookie sheets are an embarrassment.

  4. Using the last of the chips is a great idea. Yum!

  5. Oh I can just taste these yummy treats! Cute cookie sheet too - but of course I still favor that pretty heart (I think it is a Gracie) cup and saucer. Gorgeous!

  6. Oh my...these are terrific! I substituted walnuts and Heath baking chips, it's what I had on hand. My hubby is already asking for another batch!
    Thanks for a great and easy pan cookie recipe.
    Shari in Columbus, GA


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