KITCHEN SINK COOKIES

The cookies in all of their random glory.

“Got some random goodies sitting around the kitchen?  I sure did.  White chocolate chips, milk chocolate chips, oatmeal.  What to do?  Well, these cookies sure fit the bill.  Rich and tasty, the flavors of white and milk chocolate have plenty of room to mingle.  The oatmeal contributes, but does not overwhelm.  A pleasant cookie that’s sure to please and sure to make random ingredients shine.  Enjoy!”

1 cup Butter

1 cup Brown Sugar

1/2 cup Sugar

2 Eggs

1 Tablespoon Vanilla Extract

2 1/2 cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1 teaspoon Salt

1 cup Quick Cooking Oats

1 cup White Chocolate Chips

1 cup Milk Chocolate Chips

 

Preheat oven to 350 degrees.

Cream the butter, brown sugar, and sugar.

Mix in the eggs and vanilla extract.

Mix in the flour, baking soda, baking powder, and salt.

Mix in the oats, white chocolate, and milk chocolate.

Drop rounded Tablespoon size balls of dough onto parchment paper lined baking sheets.

Bake for 8 minutes or until the bottoms are nicely browned.

 

Makes about 30 cookies.

Revised Source:  “The Best White Chocolate Chip Cookies” recipe on www.cookies and cups.com.