Martha's Everything But The Kitchen Sink Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups old fashioned oats
• 3/4 cup sweetened flaked coconut
• 3/4 cup toffee pieces
• 3/4 cup roughly chopped dark chocolate
• 3/4 cup dried cherries
• 3/4 cup roughly chopped pecans
• 3/4 cup roughly chopped salted pretzel
• nonstick cooking spray

Recipe

• 1 preheat oven to 350 degrees. line baking sheets with nonstick baking mats or parchment paper.
• 2 in the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. beat in eggs, one at a time, until well blended. stir in vanilla.
• 3 in a medium bowl, whisk together flour, baking soda, baking powder, and salt. with the mixer on low, gradually add to the butter mixture; continue mixing until well combined. add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• 4 using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• 5 let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.