KITCHEN SINK OATMEAL COOKIES

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup dark brown sugar, packed

1/4 cup granulated sugar

2 large eggs, at room temperature

1 tablespoon vanilla extract

3 cups rolled oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups M&M’s

3/4 cup crushed potato chips

3/4 cup crushed Oreo’s

Directions

Using a hand mixer or standing mixer, beat together the butter, brown sugar, and granulated sugar on medium speed until smooth and lighter in color, about 2 minutes. Add the eggs and vanilla, and mix on high to combine, about 1 minute. Scrape down the sides to make sure everything is incorporated.

In a medium bowl, whisk the oats, flour, baking soda, baking powder, and salt together. On low speed, add the oat and flour mixture to your mixing bowl. Mix until fully combined.

Using a rubber spatula, mix in the M&M’s, potato chips, and Oreo’s.

The dough will be thick and sticky. Chill the dough for 30-60 minutes in the refrigerator.

Preheat oven to 350F. Line two large baking sheets with parchment paper. Set aside.

Roll balls of dough (about 1 1/2- 2 tablespoons of dough per cookie). Place 2 inches apart on the baking sheet, cookies will spread while they bake.

Bake for 12-15 minutes, until the sides are lightly browned. The center will look soft and slightly under-baked. Remove from oven and let cool on the baking sheet for at least 5 minutes before moving them.

Serve warm or store in an air tight container for up to 1 week.