Kitchen Sink Cookies

Makes 28 Large Cookies

3 eggs
1 1/4 cups dark brown sugar, packed
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/3 cups creamy peanut butter
1 stick butter, softened
2 teaspoons baking soda
3/4 cup Preztel M&M’s
1/2 cup chocolate chips
1/4 cup raisins
4 1/2 cups quick-cooking oatmeal

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.

In a mixing bowl, combine the eggs and sugars and mix well.  Add the salt, baking soda, vanilla, peanut butter, and butter and continue to mix until blended.  Stir in the m&m’s, chocolate chips, raisins and oatmeal. Drop generous tablespoon sized cookies 2 inches apart onto the baking sheets.

Bake for 8 to 11 minutes – being careful not to overbake. Let stand on baking sheets for a few before transferring to wire racks to cool completely. Can be stored at room temperature in airtight containers for 3 days.

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