Kitchen Sink Cookies

Yield: 2-3 dozen cookies


1¼ cups light brown sugar, packed

1 cup granulated sugar

1 1/3 cups creamy peanut butter

8 tbsp. unsalted butter, at room temperature

3 large eggs

2 tsp. baking soda

½ tsp. vanilla extract

½ tsp. salt

4½ cups quick-cooking oatmeal

1¼ cup pretzel M&Ms

½ cup chocolate chips

¼ cup raisins


Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the sugars, peanut butter and butter.  Beat on medium-high speed until well blended.  Mix in the eggs one at a time, scraping down the bowl as needed.  Blend in the baking soda, vanilla, and salt.  With the mixer on low speed, mix in the oatmeal just until incorporated.  Fold in the pretzel M&Ms, chocolate chips and raisins with a spatula.

Drop heaping tablespoons of dough (I used a medium-size dough scoop) onto the prepared baking sheets, leaving a couple of inches between each dough ball.  Bake 8-11 minutes, until light golden and just set, being careful not to overbake.  Let cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely.  Store in an airtight container.

Printed from Annie’s Eats