Kitchen Sink Cookies

Kitchen Sink Cookies

Discovered on Smells like Home adapted from Blue-Eyed Bakers via Annie’s Eats

Ingredients:

• 1 cup sweetened coconut
• 1 1/4 cups light brown sugar, packed
• 1 cup sugar
• 1 1/3 cups creamy peanut butter
• 1 stick unsalted butter, at room temperature
• 3 large eggs
• 2 teas baking soda
• 1 teas pure vanilla extract
• 1/2 teas salt
• 4 1/2 cups oats, quick-cooking or old fashioned
• 1 1/4 cups pretzel M&Ms
• 3/4 cup chocolate chunks
• 1/2 cup raisins

Preparation: 

Preheat the oven to 375 degrees F.  Line baking sheets with parchment paper and sprinkle coconut evenly across. Bake for 8 minutes, flip coconut over with a spatula and bake for another 3-5 minutes. Be careful not to burn the coconut, which can happen in moments if you walk away at this point.  Remove from oven and set aside to cool.

Preheat oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand held mixer and some muscles, combine the sugars, peanut butter and butter.  Beat on medium-high speed until well blended.  Mix in the eggs one at a time, scraping down the bowl as needed.  Add the baking soda, vanilla, and salt, mix to combine.  Adjust the speed to low and add the oats, mixing until just incorporated. Remove the bowl from the stand mixer and with a rubber spatula fold in the pretzel M&Ms, chocolate chunks, raisins,  and cooled toasted coconut.

Drop heaping tablespoons of dough onto the prepared baking sheets, leaving a couple of inches between each dough ball.  Bake 8-11 minutes, until light golden and just set, being careful not to overbake.  Let cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely.