Chocolate Chunk Cookies

With Everything but the Kitchen Sink

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I love cookies.  I love most every kind of cookie.  From bar cookies, to fruit filled, to drop cookies, biscotti and shortbread to the ever wonderful chocolate chip cookie.  And I like ‘stuff’ in my cookies if the cookie warrants it and I think a chocolate chunk cookie here does.  

My biggest question is do you like soft and chewy or chewy and a little crispy?  It depends on what mood I’m in (as it seems to be in most cases when I bake and cook)  I do have a tendency to bake my cookies a little longer because I think I haven’t baked it long enough because it’s ‘soft’ in the middle.  So, depending on what you like, take note that when you take the cookies out they will continue to bake for a minute or two before they cool down.  

So what is everything but the kitchen sink?  I went for pretzels, potato chips, coconut, nuts, and/or dried fruit, peanut butter chips, candy pieces like Health or M&M’s or whatever you may have in your pantry that will elevate this cookie to be even more delicious.    

Let’s get baking!



  • Servings: 2
  • Difficulty: Intermediate
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Chocolate Chunk Cookies


  • 2 cups Flour
  • ¼ tsp Salt
  • 1 tsp Baking Soda
  • 1/3 cup Quick Oats (feel free to toast them a little for a rustic taste)
  • 1 cup of Butter, room temperature
  • ½ cup Sugar
  • 1 cup Brown Sugar
  • 2 Eggs, room temperature
  • 1 tsp Vanilla
  • ½ cup broken up Potato Chips (Ruffles are good here)
  • 1/3 cup broken up Pretzels 
  • 1/3  cup Coconut, sweeten and shredded
  • 3  4oz Dark Chocolate Bars, chopped
  • ¼ cup Peanut Butter Chips
  • ¼ cup Heath Bar bits.
  • 2 Tbsp Milk, if needed
  • Optional:  chopped up Walnuts or Pecans



  • Preheat oven at 375 degrees
  • With the paddle attachment, beat butter until smooth and fluffy and then add in the sugars and continue to beat until smooth.  Add in the eggs one at a time beating after each addition till just combine, then the vanilla and beat until fluffy.
  • In a separate bowl mix together the flour, quick oats, salt and baking soda and coconut.  Slowly add the flour mixture to the butter sugar mixture and mix until just combined.  Try not to over mix the cookie dough.  
  • Fold in the broken up pretzel pieces, chocolate chunks, peanut butter chips until just combined. Last, gently fold in the potato chips.
  • On a cookie sheet, lined with parchment paper, drop a tablespoon of the cookie dough and if needed, gently press down on top slightly to flatten.   Bake for about 8-12 minutes till the edges are lightly brown taking note that the middle may still be a little soft.  If you like a little more crispy cookie, bake for about a minute or more longer.

I don’t think these cookies will last very long.  


Enjoy ☺