This unique and delicious Kitchen Sink Cookie recipe was in a magazine that was gifted to me by the French teacher, Mrs. Sheri Williams.
Kitchen Sink Cookie
Makes 6-8 servings
Ingredients:
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
2 cups old-fashioned oats
1 tsp. baking soda
1/2 baking powder
1 1/2 tsp. salt
1 cup mini candy-coated chocolate pieces, divided
1/2 cup caramel bits
1 cup lightly crushed kettle-cooked potato chips, divided
1 cup broken mini twist pretzels, divided
3/4 cup dark chocolate chips
To Make:
Preheat the oven to 350°F. Spray a 10-inch enameled cast-iron skillet with baking spray. In a large mixing bowl, cream together butter and sugars on medium speed until fluffy; this should take about 3-4 minutes. Add in eggs, one at a time, beating in each at a medium-low speed. Then beat in vanilla. In a medium bowl, whisk together flour, oats, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, beating until just combined (do not over mix). Then fold in 3/4 cup mini candy-coated chocolate pieces, caramel bits, 3/4 cup potato chips, 3/4 cup pretzels, and chocolate chips. Press batter into the prepared skillet. Sprinkle remaining 1/4 cup mini candy-coated chocolate pieces, 1/4 pretzels, and 1/4 cup potato chips over the top of the batter. Bake for 30-35 minutes, or until the edges are browned and the center is set but soft (or until desired doneness), cover with aluminium foil after 10 minutes to prevent over browning, if needed. Allow time to cool, in the skillet, on a wire rack. Best served warm, or at room temperature.
