Girl from the Gutter Cookies
This my version of a kitchen sink cookie. You can make these with all sorts of mix-ins. Get crazy and make these, you won’t be sorry you did!!!
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all purpose flour
1/2 cup quick oats
1 1/4 cups mix ins * Side Note: I used a mini chocolate chips, cherry chips, mini M&Ms, large chocolate chips, pecans, sprinkles, and broken dreams (edible glitter)*
Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes.
Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed.
Slowly mix in the baking soda and flour. Do not overmix.
Fold in the quick oats and the 1 1/4 cups of your desired mix ins. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. The cookies won’t spread much while baking so slightly pat down the dough balls with the palm of you hand. *Side Note: You can freeze the scooped out dough and bake at a later date.*
Bake for 9-10 minutes – do not bake past 10 minutes. The cookies will appear undone but will continue to cook after they are removed from the oven. I took mine out at 9 minutes. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week.
Pro Tip: Do what the chefs do, place some of the mix ins on top of the flattened dough balls before baking.