Kitchen Sink Cookies

I like to call these cookies kitchen sink cookies not only for the random ingredients thrown together in them, but for the mere fact I put together the mix in my sink to avoid flour flying everywhere, which still somehow happens. Although, sinks in college homes can be questionable- you never know how long one dish has been there or what mystery substance is in that container everyone refuses to wash. 

But it is always fun to experiment and throw odd ingredients together and have something wonderful and tasty as the end result. These cookies were my throw together recipe to create before heading to Nashville for the weekend. Although my airport experience was all to interesting with the obvious flight delay and spotting and man carrying around sweet potatoes. But from my kitchen sink to yours- enjoy these yummy cookies y'all!

Servings: 36 cookies

Ingredients:

14 tablespoons of melted butter
3/4 cup of brown sugar
1/2 cup of granulated sugar
2 teaspoons of vanilla extract
1 egg
1 egg yolk
2 cups of flour
1/2 teaspoon of baking powder
1/4 teaspoon salt
1 cup of capt'n crunch
1 cup of pretzel rods
1 cup of chocolate chips
1 cup of peanut butter chips

Directions:

Combine the sugars in a bowl and then mix in the melted butter until the sugars are no longer lumpy. Then mix in the eggs and vanilla.

In a separate bowl combine the flour, baking soda, and salt. In small batches add this to the sugar mixture. Once fully incorporated, add in the chocolate chips, peanut butter chips, capt'n crunch, and pretzel rods.

Place the cookie dough into the freezer for about 1 hour. Then preheat the oven to 350 degrees.
On a parchment lined cookie sheet place heaping sized spoonfuls of the dough and smooth them out into balls by rolling them in between your palms.

Bake the cookies for 10-12 minutes, until they are lightly golden. Then allow the cookies to completely cool on a wire rack.

Enjoy everything but the sink!