Everything But the Kitchen Sink Cookies
Packed with oats, cinnamon, walnuts, chocolate chips, M&M’s and dried cranberries, Everything But the Kitchen Sink Cookies make the ultimate tailgating treat. Prefer pecans to walnuts or peanut butter chips to chocolate? Feel free to substitute your favorite cookie mix-ins to customize the recipe.
Makes: 24 cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 30 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 30 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
- 1 cup (2 sticks) butter, room temperature
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup rolled oats
- ½ cup flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups self-rising flour
- 1 cup walnuts, chopped
- 1 cup chocolate chips
- 1 cup M&M’s
- ½ cup dried cranberries
- 1 tablespoon flaky sea salt (optional)
Instructions
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl, use a hand or stand mixer to cream together butter and both sugars until light and fluffy. Mix in eggs and vanilla until completely combined.
- Add oats, flaxseed meal, cinnamon and salt and mix until combined.
- Add flour and mix until just combined. Add walnuts, chocolate chips, M&M’s and cranberries and mix until just combined.
- Scoop tablespoon-size balls of dough out onto each prepared baking sheet (about 12 per sheet). Bake cookies one sheet at a time for 12 to 14 minutes.
- Sprinkle cookies with flaky sea salt, if using, and allow to cool before serving.
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One Comment
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a good recipe!