"Everything But the Kitchen Sink" Cookies

By WheretheMagicHappens

Ingredients

• Wet Ingredients:
• 3/4 cup Butter, softened
• 1 cup Brown Sugar, packed
• 1/2 cup Sugar in the Raw
• 1 Egg, Jumbo or 2 medium
• 1 tbsp Vanilla Extract
• 1/2 tsp Vanilla Bean Paste
• 1/2 tsp Bakery Emulsion
• 1/4 tsp Almond Extract
• 3/4 cup Peanut Butter
• Dry Ingredients:
• 1-1/2 cups White Whole Wheat Flour
• 1-1/2 cups Quick Oats
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• Add-Ins:
• 1 cup Dry Roasted Peanuts, unsalted
• 1 cup Heath Bits o Brickle
• 1 cup Kraft Caramel Bits
• 1/2 cup Slivered Almonds, toasted
• 1/2 cup Dried Tart Cherries
• 1/2 cup Coconut
• 1/2 cup White Chocolate Chips
• 1/2 cup Chocolate Chips

Preparation

Step 1

In a large bowl, cream together the butter and both sugars. Add the egg and mix until well blended, scraping down the sides and bottom of the bowl. Add the peanut butter and mix until well mixed. Add all of the liquid flavorings.

In another bowl, combine all of the dry ingredients. Gradually pour into the liquid bowl and mix until well blended, scraping down the sides and bottom until completely blended.

Stir in the add-ins and mix until combined.

Bake on parchment lined pans in a 350 degree pan for about 12-13 minutes for small cookies, 15-16 minutes for larger cookies.

Let sit on the pan for about 5 minutes and then remove them and place them on cooling racks.