Kitchen Sink Cookies
Soft and chewy oatmeal cookies LOADED with all the good stuff--pecans, almonds, chocolate chips, white chocolate chips, butterscotch chips, and peanut butter chips!
Ingredients
- 2 ¼ cup all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups unsalted butter at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
- 2 cups old-fashioned rolled oats
- ½ cup quick cook oats
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup butterscotch chips
- ½ cup peanut butter chips
- ½ cup pecans coarsely chopped
- ½ cup almonds coarsely chopped
Instructions
- Line two baking sheets with parchment paper.
- In a medium bowl, use a fork or whisk to stir flour, baking soda, and salt together. Set aside.
- In a stand mixer fitted with a paddle attachment, cream together butter and both sugars until smooth. Add the eggs one at a time, stirring after each addition, followed by the vanilla. Add the pudding mix and continue beating until combined. Stir in the flour mixture, then add the oats, mixing on low until combined. Remove bowl from stand mixer and use a wooden spoon to stir in the chips and nuts. Refrigerate dough for at least 2 hours.
- Preheat oven to 350ºF. Scoop chilled cookie dough onto prepared baking sheets, about 2 Tablespoons of dough per cookie. Slightly flatten the tops by gently pressing on each cookie to allow them to bake more evenly in the oven.
- Bake at for 9-11 minutes, or until lightly browned around the edges and still appearing soft in the centers--they will continue to bake as they cool. Allow cookies to cool on baking sheets for 10 minutes before transferring them to wire racks to cool completely.
- Cookies will remain fresh and soft when stored in an airtight container for up to one week.