Dad’s Kitchen Sink Cookies
Ingredients
1 cup (225 grams/2 sticks) unsalted butter
1 cup (100 grams) granulated sugar
1 cup (220 grams) packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (250 grams) all-purpose flour
2 1/2 cups (225 grams) old-fashioned oats, pulverized in a blender for 30 seconds until smooth
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (200 grams) M&M’s
1 cup (175 grams) semisweet chocolate chips
1 cup (140 grams) dried cranberries
1 cup (130 grams) chopped dried apricots
Ingredients
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large stand mixer, cream together the butter and both sugars for 2 to 3 minutes, until fluffy. Add the eggs one at a time, scraping down the sides of the bowl with a spatula in between additions. Add the vanilla and mix to incorporate.
  3. In a large bowl, combine the flour, pulverized oats, baking soda, baking powder, and salt. Mix everything together. Add the dry ingredients to the wet ingredients in 2 batches, mixing on a low speed to incorporate.
  4. Add the M&M’s, chocolate chips, dried cranberries, and dried apricot and mix by hand for a few seconds until just incorporated (you’ll need some elbow grease!).
  5. Using a medium-size cookie scoop, scoop 12 balls of dough onto the prepared baking sheet. Bake for 10 to 12 minutes, depending on how chewy you want your cookies. I’m a 10 ½-minute kind of cookie baker.
  6. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Repeat process with the remaining dough. Freeze cookies as needed so you always have some on hand.
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