Another Cookie Recipe: The Kitchen Sink

Can you tell I like cookies? This awesome recipe comes from my lovely  friend Emmy (you’ve met her a few times). She has gotten into the habit of making cookies out of absolutely anything and they end up tasting amazing every single time. I’m pretty sure it’s sorcery, but whatever.

So for this particular recipe we had a couple of bananas that got a little more ripe than any of our roommates really like. That was our first ingredient. From there, we just started grabbing all of the random ingredients we had bought for other recipes. This time it included pepitas, dried cranberries, oats, pecans, and more. By eliminating some processed sugar from the recipe in favor of the ripe banana, we felt like we were basically making breakfast cookies… so we may have eaten them kind of early in the morning… Shhhhh…

cookies on a plate
Our finished product

Anyway, we based it off of the classic tollhouse recipe, but it’s basically as far from the original as you can get while still needing to site it. Do I even need to give you the link? I’m pretty sure most of the world has it memorized by now, right? ha. Just kidding. Here it is. Follow our little recipe for a fun new twist on an old classic!


  •  2¼ cup whole wheat flour
  • 1 cup quick-cooking oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup coconut oil
  • 2 ripe bananas
  • 3 tsp honey
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups bittersweet chocolate chips
  • 1 cup nuts/ seeds (we used pepitas & pecans)
  • ¼ cup dried cranberries
  • ¼ cup dried coconut
Cookie dough
Cookie dough


  1.  Preheat oven to 375°
  2. Mash bananas, then combine all wet ingredients in a bowl. When those are combined, add in the dry ingredients  and stir until combined. I would recommend saving nuts, dried fruit and coconut to incorporate after the rest of the better is mixed well, but we ended up dumping it all in at once and it turned out alright!
  3. Place spoonfuls of dough on cookie sheet (ours were a little over 1 inch in diameter, but you can do whatever size you like).
  4. Bake for 9-11 minutes.
  5. Enjoy!


These cookies are lightly sweet, soft, moist, chewy, and crunchy, all at the same time! I was pleasantly surprised by how satisfying they were. With the whole wheat flour, nuts and bananas they were quite filling as a little afternoon snack. I may try making them a bit bigger & adding more oats to turn them into actual breakfast cookies next time. I’ll let y’all know how they turn out!


Until next time, happy baking!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s