Tati’s kitchen sink cookies
Adapted by Tati from Sara Kieffer’s oatmeal raisin cookie recipe in 100 Cookies and then remade, measured, and written down by me. Contains no raisins.
- 190 g all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1½ sticks unsalted butter (170 g)
- 150 g brown sugar
- 100 g granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 100 g rolled oats
- 50 g dark chocolate chips or chunks
- 50 g Reese’s Pieces
- 50 g mini pretzels or pretzel sticks
Have butter at room temperature. Break up the pretzels a little bit. (Avoid turning them into crumbs or dust.)
Heat oven to 350°F.
Mix together flour, baking soda, and salt in a medium bowl.
Beat the butter in your stand mixer (or whatever) until creamy and lighter. Add both sugars and beat until light and fluffy. Add egg and vanilla and beat until combined, then lower the speed and add the flour mixture.
Add the oats, chocolate, and Reese’s Pieces to the bowl and mix in at low speed. Add the pretzels and mix until the mix-ins are somewhat evenly distributed, stopping before your pretzel chunks become excessively pulverized.
Form the dough into 45 g (about 2 tbsp) balls and place up to 8 on each parchment-lined baking sheet. (These will make fairly large, spread-out cookies.)
Bake for 12 to 14 minutes, one tray at a time, rotating halfway through. The cookies are ready when the edges are golden brown and the middles still look undercooked. Unless you want crisper cookies, man, I’m not gonna judge you. Give each pang a little bang on the oven rack before you remove it, which probably helps the actual cookie part of each cookie spread out a little more before the cookies cool down.
Transfer the pan to a wire rack and let cookies cool completely on the pan.