Everything But The Kitchen Sink Cookies

2 Cups All Purpose Flour

2 Tsp. Baking Powder

2 Tsp. Baking Soda

1 1/2 Tsp. Salt

2 Sticks (1 cup) Unsalted Butter, at room temperature

1 Cup Brown Sugar, Packed

1 Cup Granulated Sugar

2 Tsp. Vanilla Extract

2 Large Eggs, Plus 2 Egg Yolks

2 Cups Mixed red and green M and M's

2 Cups Rolled Oats

2 Cups Roughly Chopped Pretzel Rods

1 1/3 Cups Chopped Peppermint Puffs

1 1/3 Cups White Chocolate Chips

Directions

Preheat to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper

Sift together the flour, baking powder, baking soda and salt.

Combine the butter, brown sugar and granulated sugar in a large bowl and using an electric whisk cream them together for about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, mixing until fully incorporated.

Add the flour mixture and mix until the dough just comes together.

Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.

Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand.

Bake for 18-20 minutes making sure to rotate the cookie sheets halfway through, bake until the cookies are golden brown at the edges and barely brown in the middle.

Cool the cookies on the baking sheet for a couple of minuets, then transfer them to a wire rack to cool completely.