Kitchen Sink Cookies

Sometimes, you need to figure out what to do with leftover ingredients. What do I do with that half-eaten bag of pretzels and those extra chocolate chips I have? Or whatever – sometimes you just want to make something simple.

That’s the beauty of these cookies – they’re versatile and can handle pretty much whatever you throw into them. You have my full permission and encouragement to go off-recipe and throw in whatever sounds good to you, or whatever you’re trying to use before it goes stale.

The key is, for the dough itself (everything from the butter to the salt below), try to stick to what’s in the recipe. For everything below that, just to keep the ingredient portions about the same as they are below and have fun. For instance it’s a total of 1 ½ cups of chips. If you don’t want to split a third/third/third, do half semisweet and half butterscotch. Or all milk chocolate. Or all white chocolate. Or what makes you happy.

Don’t have pretzels? Try crunched up potato chips instead. You get the idea.

Difficulty: easy
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Ingredients

· 1 cup butter, softened to room temperature

· 1 cup brown sugar

· ½ cup sugar

· 3 t vanilla

· 1 egg

· 2 ¼ cups flour

· 1 t baking soda

· ¼ t salt

· ¾ cup crunched-up pretzels

· ½ cup semisweet chocolate chips

· ½ cup butterscotch chips

· ½ cup milk chocolate chips

· ½ cup toffee bits

· Chunky sea salt for topping

Directions

In a large bowl put the butter, brown sugar, white sugar, vanilla and egg and mix with your hand mixer until they’re well-combined.

Add in the flour, baking soda and salt and mix again until they’re well-combined as well. Set aside your mixer – you’re done with it.

Stir in the pretzels, chips and toffee bits and mix with a wooden spoon. Or your (clean) hands – that’s what I did, it’s actually a lot easier. You can sorta see my fingerprints in the picture. Please don’t steal my identity – I had that happen once and it’s a royal hassle.

Place a the dough in tablespoon-full dollops onto a baking sheet lined with parchment paper. With the palm of your hand flatten each cookie slightly and sprinkle a little chunky sea salt on each.

Bake at 350 for about 12 minutes, or until they are lightly brown on the edges and bottoms. Let them cool on the sheets for a couple minutes, then move them to a wire rack to cool completely. Makes about 4 dozen cookies.