Kitchen Sink Cookies

Though they're not the prettiest cookies in the world, Kitchen Sink Cookies are seriously delicious. Chocolate, oats, coconut, pecans, raisins, and a hint of peanut butter are combined here, but you could add and/or substitute various all sorts of other odds and ends you might have on hand (walnuts, white chocolate, crushed toffee). Whatever tasty bits you decide to add, these cookies are a great way to use up leftover chocolate, nuts, and other bake-able bits of deliciousness that you might have from other baking adventures.

Software

• 1/2 cup butter
• 1/4 cup peanut butter¹
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1/2 cup oats
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon (optional)
• Large pinch of salt
• 1/2 cup toasted coconut flakes²
• 1/2 cup chocolate chips³
• 1/4 cup chopped pecans⁴
• 1/8 cup raisins⁵

^{1 if you don't want to use peanut butter, omit and use 1/4 cup butter instead - almond or other nut butters might also be tasty options
2 if you don't want to use coconut, you can try substituting various sorts of dry flake cereals
3 use whatever type you like best - dark, milk, semi-sweet, white, or a mixture. You can also use crushed toffee or other candy if you prefer
4 use whatever type of nuts you're fond of, or leave them out if you don't fancy nuts
5 you can leave these out or use other dried fruits (like dried cranberries) if you prefer}


Hardware

• Large mixing bowl
• Mixer or spoon
• Cookie sheets (parchment lined)
• Measuring cups and spoons
• Cookie scoop (or two spoons)

1. Preheat oven to 350 degrees Fahrenheit
2. Combine butter, sugar, and brown sugar
3. Add peanut butter and mix well
4. Beat in egg and vanilla (and cinnamon if using)
5. Stir in flour, baking soda, baking powder, and salt
6. Mix in oats, coconut, pecans, and chocolate

1. Place scoops of dough (approximately golf ball sized) on cookie sheets (if you don't want to bake these right away, you can form the dough into a log, wrap it in plastic, and store it in the freezer like with these peanut butter chocolate chip cookies)
2. Bake for 8 - 10 minutes
3. Allow to cool slightly and remove from pans
4. Om nom nom!