Easter Kitchen Sink Cookies

Mars have done it again! Easter M&Ms! The packet contains bright aqua, pale yellow and white M&Ms. Easter colours? I’m not sure. It looks like in the US Easter M&Ms are pretty pastel colours – I want some of those too! I hear there are white chocolate M&Ms out there somewhere.
These cookies are delicious but not the prettiest so sometimes I press extra M&Ms on to the top of the rolled balls of dough just before baking.

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40


1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups Easter M&Ms


  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, chocolate chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. (I roll into balls). Bake until golden, about 16 to 18 minutes (8-10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.


Filed under Cookies, Recipe

2 Responses to Easter Kitchen Sink Cookies

  1. Ros

    We definitely need to try the kitchen sink cookies. Yum! Hopefully we will catch up when we return from Adelaide so that we can try some. Love from the Phillips

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