Kitchen Sink Cookies
Ingredients
- 1 cup (2 sticks) butter, melted and cool
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 tsp. vanilla
- 2 eggs
- 1/8 cup strong brewed coffee or espresso
- 2 1/3 cup flour
- 1 tsp. baking powder
- 1 generous cup old-fashioned oats
- 3/4 cup crushed traditonal potato chips (like Lay's Classic)
- 1/4 cup toffee bits
- 1/4 cup butterscotch bits
- 8 oz bar semi-sweet chocolate, roughly chopped into chunks
Instructions
In a large mixing bowl, beat together the butter and sugars until well blended. Beat in the vanilla and eggs, until smooth. Beat in the coffee or espresso.Mix in the flour and baking powder until evenly combined. Beat in the oats and scrape down the bowl.Add in the chips, toffee, butterscotch and chocolate chunks. Mix until all add-ins are evenly distributed.Place the dough into the fridge while you pre-heat your oven to 350°.Once the oven is ready, line a cookie sheet with parchment paper or a silicon baking mat. Scoop out large tablespoons of dough, roll into balls, and drop two inches apart on the cookie sheet. Bake for 9-11 minutes until just browning on the edges. DO NOT OVER COOK. Allow the cookies to cool on the sheet for at least 15 minutes before transferring to a cooling rack.
Details
Prep time: Cook time: Total time: Yield: 2 Dozen Cookies