Kitchen Sink Cookies

Here's another good cookie for you. I love the concept of this cookie because it's all about getting creative and throwing as much as you can into it. The original recipe calls for walnuts and shredded coconut but since I didn't have walnuts and Alex doesn't like shredded coconut, I omitted and substituted them with Reese Pieces, which Alex adores. The oatmeal and the Cocoa Pebbles didn't add much to the flavor but it gave the cookie a nice crunchy texture. The Reeses Pieces gave the cookies a subtle peanut butter flavor which is great because I can actually eat these cookies. For some reason, my tastebuds are against all sweets that are overwhelmingly peanut buttery.

Kitchen Sink Cookies
Adapted from Jill O'Connor's Sticky, Chewy, Messy, Gooey
Makes 2 dozen cookies

1/2 cup (2 stick) unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking soda
3/4 tsp salt
3/4 cup Cocoa Pebbles
3/4 cup old-fashioned rolled oats
3/4 cup semi-sweet chocolate chips
3/4 cup Reeses Pieces

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, cream together the butter and the sugars. Beat in the eggs, one at a time. Beat in the vanilla. Sift together the flour, baking soda, and salt and then beat into the butter mixture.

Using a large wooden spoon, stir in the cereal, oats, chips, and Reeses Pieces.

Using a spoon or cookie scoop, scoop up a Tbsp of cookie dough and place on baking sheet. Line the balls at least 2 inches apart. Flatten each ball with two wet fingers and bake until the cookies are brown and a little puffy, about 12-15 minutes.

Remove from oven and let cool for 5 minutes on baking sheet before removing to cooling rack.

Serve and enjoy!