3 cups (408g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
½ cup (4oz) unsalted butter
1 cup (210g) light brown sugar
½ cup (96g) granulated sugar
2 large eggs
⅔ cup canola oil (or other neutral oil)
1 tablespoon whole milk
1 tablespoon vanilla extract
½ cup (29g) mini pretzels
1 ½ oz (43g) potato chips
½ cup (113 g) semi sweet chocolate chips
½ cup (86g) caramels
⅓ cup (56g) toffee bits
½ cup (114g) M&Ms
In a large bowl (or the bowl of a stand mixer) beat the butter, brown sugar and granulated sugar on medium speed for 4 to 5 minutes. The mixture should be light and very well blended.
Blend in the eggs, one at a time, making sure each egg is completely incorporated before adding the next. Scrape the sides and bottom of the bowl to make sure everything is mixed. Stir in the oil, milk and vanilla extract and mix for another minute or so.
Pour the flour mixture into the butter mixture and stir on low until the dough comes together and there are no streaks of flour. Don’t over mix.
Toss in the kitchen sink! Pretzels, potato chips, chocolate chips, caramels, toffee and M+Ms. Mix on low speed until combined.
Put the cookie dough in an airtight container and refrigerate for at least 1 hour, up to 3 days.
When you’re ready to bake. Preheat the oven to 350ºF. Line two cookie sheets with parchment paper.
Kitchen sink cookies freeze well. Scoop the cookie dough into 2 tablespoon balls, and place them in an airtight container (like a ziploc freezer bag). Freeze for up to 3 months. When ready to bake, bake directly from frozen and add 1-2 additional minutes to the baking time.
Keywords: Kitchen Sink Cookies