Kitchen Sink Cookies

Can you really have too many oatmeal cookie recipes?  Not in my husband’s opinion.  Here’s one that has literally everything it.  Easy to make, they’re a little on the sweet side, but still delicious. 

They called for flattening the cookies – we thought it was messy and unnecessary, after trying them both ways.  It’s a big recipe – I baked some and my husband portioned out the rest with a size 50 scoop onto a sheet of parchment on a covered quarter-sheet for the freezer.  After they freeze solid, I roll up the parchment, cookie dough and all, and stick them in a gallon freezer bag with the baking directions on the outside label.  They only take a minute or so longer to bake from frozen – fresh warm cookies anytime.               

Kitchen Sink Cookies

  1           Cup  Butter -- softened

  1 1/4    Cups  Brown Sugar -- packed

  2           Large  Eggs

  3           Teaspoons  Vanilla Extract

  2           Teaspoons  Milk

  2           Cups  Oats -- quick cooking

  1 3/4    Cups  Flour, All-purpose

  1           Teaspoon  Baking Soda

     1/2    Teaspoon  Salt

     1/4    Teaspoon  Ground Nutmeg

  6           Ounces  Chocolate Chips

     1/3    Cup  Reese's™ Pieces

     1/3    Cup  Coconut

     1/3    Cup  Walnuts -- chopped

     1/3    Cup  M&Ms® Plain Chocolate Candies

In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in the eggs, vanilla and milk.

Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well.  By hand, stir in the remaining ingredients.

Drop by rounded tablespoonful’s 3" apart onto ungreased baking sheets.  Flatten slightly with the bottom of a glass coated with cooking spray. (We didn’t think flattening them was necessary after trying both ways.)

Bake at 375° for 8-10 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.

  "Taste of Home Baking”

  "5 Dozen"

Per Serving: 101 Calories; 5g Fat (46.0% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 75mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.