Everything but the Kitchen Sink Cookies (Sweet and Salty Cookies)
Sometimes a plain chocolate chip cookie is just not good enough. When you are in the mood for something over the top, this cookie is perfect. It is packed with quite literally everything but the kitchen sink. Pretzels, potato chips, oreos, sprinkles, m&m candies, and whatever else your heart desires!
How do I make my Cookies look picture perfect?
Save a few of those add-ins before you bake the cookies so that you can stick them on right out of the oven. This will show what’s on the inside of the cookie on the OUTSIDE and make them look picture-perfect. See those photos? That is an Instagram-worthy cookie!
Can I freeze this dough?
Yes! Always (ok, almost always)! To freeze this dough, I suggest scooping the balls onto parchment paper and then placing that sheet into a large ziplock bag. The dough balls will stay good in the freezer for four months. When you bake them, make sure to add an extra minute or two to the baking time to compensate for the freezing.
Ingredients
- 1 1/2 cup All-Purpose Flour 180g
- 3 1/2 cups rolled oats
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter room temperature
- 1 cup dark brown sugar 200g
- 1/2 cup granulated sugar 100g
- 2 large eggs
- 1 teaspoon vanilla
- 1/3 cup sprinkles
- 1/4 cup Oreos
- 7 oz chocolate chips
- 1/3 cup pretzels
- 1/3 cup potato chips
- * More of each for topping
Instructions
- Preheat oven to 350F
- In a medium bowl, combine all dry ingredients – flour, baking soda, salt, and oats. Mix with a whisk or fork to evenly combine. Set aside
- In the bowl of a stand mixer, combine butter and sugars
- Mix until light and fluffy, making sure to scrape the sides of the bowl with a nonstick spatula to get all of the butter and sugar incorporated. This will take about 5 with a stand mixer
- Scrape down the sides of the bowl and add in the eggs and vanilla. Mix again until smooth and scrape down the sides of the bowl again. Add in all dry ingredients and mix until thick dough forms
- Add in all of the mix ins and stir the dough to distribute them evenly
- Line a large cookie sheet with parchment paper. Using a large cookie scoop (at least two tablespoons) scoop cookies onto the sheet, leaving at least 3 inches in between each dough ball. Bake for at 13-17 minutes, until the cookies have golden brown edges and look slightly underdone in the center. Remove from oven and let cool.
- As cookies cool, press the additional mix-ins on top of the baked cookies. This will make them look picture-perfect!
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