Everything But The Kitchen Sink Cookies 🍪

One of the best things about making Everything But The Kitchen Sink Cookies is how flexible and forgiving the recipe is. I’ve found that using ground flax meal mixed with water as a binder keeps the cookies moist and chewy, especially for vegan baking where eggs are replaced. The mix of sweet and salty flavors from ingredients like brown sugar, pretzels, chocolate chunks, raisins, and even potato chips creates a delightful balance with each bite. I love experimenting with different mix-ins, depending on what I have in my pantry. Trader Joe’s vegan chocolate chunks and plant-based peanut M&Ms or Reese’s peanut butter cups are some of my favorites to toss in for extra richness and fun textures. The key is to not be afraid to get creative—adding nuts, seeds, dried fruit, or colorful sprinkles can make each batch unique and exciting. Using a cookie scoop helps portion the dough evenly, and gently pressing them down before baking ensures they spread nicely and bake evenly. Baking around 375°F works well to achieve that soft-on-the-inside, slightly crisp-on-the-outside texture. I always set a timer so I don’t forget the flax mixture, which needs about five to ten minutes to thicken before adding. If you have carpal tunnel or arthritis, using an electric mixer can really save your wrists since stirring all those mix-ins can get tough. This recipe is perfect for sharing because it’s a guaranteed crowd-pleaser—whether for parties, gifts, or just a cozy night in. Plus, since the recipe is plant-based, it’s great to serve for those looking for vegan options without sacrificing flavor or texture. Overall, these cookies are proof that sometimes the best recipes come from embracing a little chaos in the kitchen and mixing in whatever treats you love. Just remember, there are no rules—every batch can be a new experiment with delicious results!