A funny name for a cookie, right? But it is fitting – these are the kind of cookies you mix in all sorts of things, whatever you have on hand and what strikes your fancy – you know, everything but the kitchen sink! No doubt you’ve seen some variation of these cookies before. I’ve seen them numerous times and never felt compelled to try them until I saw this version including oatmeal, peanut butter, raisins, chocolate chips and the new (and super popular!) pretzel M&Ms. Sold.
Once I actually started making this recipe, a couple of things gave me pause. First of all, the dough doesn’t contain any flour. Just oatmeal, peanut butter, sugar, etc. I double- and triple-checked this before proceeding. The dough did have a different texture than I would expect and I’ll admit, I was skeptical. Then I thought the combination of raisins with the other chocolate mix-ins seemed a little odd and I almost skipped them but I am so glad I didn’t. Finally, I did end up adding quite a few more pretzel M&Ms because the original quantity meant some cookies had only one (or maybe none!) I have reflected this change in the version below. These cookies are somehow chewy and crisp at the same time, with a nice chunky texture and a wonderful sweet-salty balance. Everyone who tried them was pleasantly surprised – this is one good cookie. And as you can see, a certain little boy enjoyed these cookie too (though I think he gnawed on them more than anything.)
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.
Source: Blue Eyed Bakers