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closeup of oatmeal chocolate chip cookies with a smear of melted chocolate on parchment paper.
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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!
Course Cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 36 cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ tsp 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
Favorite combos:
  • dark chocolate chips, coconut, and toasted pecans
  • dried blueberries and white chocolate chips
  • hazelnuts and milk chocolate chips
  • peanut butter chips, coconut and toffee