Kitchen Sink Oatmeal Cookies


  • ¾ cup (167 g) salted butter, softened
  • ¾ cup (160–200 g) dark brown sugar, packed (use dark for richer flavor)
  • ¼ cup (60 g) granulated sugar
  • 1 large egg
  • 1 tablespoon (15 ml) canola or neutral oil
  • 1 tablespoon (15 ml) vanilla extract
  • 1½ cups (190 g) all-purpose flour
  • 1½ tablespoons (12 g) cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cardamom (or substitute ground ginger)
  • 1½ cups (150 g) old-fashioned rolled oats
  • ½ cup (90 g) semisweet chocolate chips
  • ½ cup (90 g) butterscotch chips
  • ⅓ cup (50 g) raisins
  • ⅓ cup (45 g) chopped walnuts or pecans


Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone liners. In a large bowl, beat ¾ cup (167 g) salted butter with ¾ cup (dark brown sugar) and ¼ cup (granulated sugar) until light and fluffy, about 2 minutes. Add 1 large egg, 1 tablespoon of canola oil, and 1 tablespoon of vanilla extract, mixing until smooth and well combined.


In a separate bowl, whisk together 1½ cups (190 g) all-purpose flour, 1½ tablespoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cardamom (or ground ginger). Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stir in 1½ cups (150 g) old-fashioned rolled oats until evenly distributed, then fold in ½ cup semisweet chocolate chips, ½ cup butterscotch chips, ⅓ cup raisins, and ⅓ cup chopped walnuts or pecans.

For best results, chill the dough for 20 to 30 minutes before baking. Scoop dough into rounded 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets. Bake for 9 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft. Let the cookies cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.

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