Kitchen Sink Oatmeal Cookies
This easy oatmeal cookie recipe is the base for anything but the kitchen sink. Add your favorite mix-ins to this chewy cookie. The combinations are unlimited!
Servings 36 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 ¼ teaspoon kosher salt
- 1 ½ cup old-fashioned, rolled oats see notes below
- 2 large eggs
- 2 sticks unsalted butter room temperature
- ¾ cup sugar
- ¾ cup brown sugar packed
- ½ cup peanut butter I use Skippy
- 1 ½ teaspoon vanilla extract
Mix-Ins
- 2 ½ cups TOTAL of chocolate chips, dried fruit, toasted nuts, coconut, etc. see note below
Instructions
- Preheat oven to 350°
- In a medium mixing bowl, combine all of the dry ingredients minus the oats together (so just the first five ingredients).
- Crack the eggs into a small bowl and set aside.
- Using either a hand or stand mixer, cream the butter and both sugars together until whipped and lightened, about two minutes.
- Add the peanut butter and beat until incorporated, about 30 seconds-1 minute.
- Pour out one egg into the mixer bowl and beat for about 30 seconds until mixed. Repeat with the second egg. Add the vanilla extract and mix until incorporated.
- Turn off the mixer and add the flour mixture to the bowl. Starting on low, mix in the dry ingredients for about 30 seconds until well mixed. Use a spatula to scrape the bottom of the bowl and make sure everything is added.
- To add the oats, repeat the same process as you just did for the flour.
- Add in your mixins on low until incorporated. You can also add them in by hand with a wooden spoon. Make sure everything is well mixed.
- Using a measured scoop (I use a med one that's approx 2 T), scoop out dough onto a parchment lined baking sheet in four rows of three across.
- Bake in preheated oven for 10-12 minutes until the edges are golden brown. Do not overbake.
- Cool on the cookie sheet for about five minutes before removing to a cooling rack until completely cooled.
- Store in an airtight container for up to four days. Can be frozen for up to 3 months.
Notes
Mixin Ideas:
2 ½ cups worth (I sometimes go over!)- chocolate chips
- dried cherries or blueberries
- toffee chips
- coconut
- chopped up candy bars
- chopped toasted pecans, walnuts or hazelnuts
- dark chocolate chips, coconut, and toasted pecans
- dried blueberries and white chocolate chips
- hazelnuts and milk chocolate chips
- peanut butter chips, coconut and toffee