Kitchen Sink Cookies

Kitchen Sink Cookies:

• 1 cup (2 sticks) unsalted butter
• ½ cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 ¼ cup all-purpose flour
• ½ tsp baking soda
• 1 tsp salt
• 1 ½ cups old fashioned rolled oats
• 1 cup chocolate chips
• 1 cup crushed pretzels
• 1 cup unsweetened shredded coconut

1. Brown the butter: cook butter in a pan over medium-high heat, stirring the whole time, for 8-10 minutes. Once it starts to brown it’ll go pretty quickly, so watch carefully to make sure it doesn’t burn. You’ll know it’s ready because the solids in the butter will sink and turn brown, it will turn from yellow to caramel-y brown, and it will smell incredible.
2. Place brown butter into a bowl in the fridge, and let cool for 30 mins (you want it cool, but not re-solidified).
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy.
4. Add the eggs and vanilla and beat until well combined.
5. Add the flour, baking soda, and salt and mix to combine.
6. Add the remaining ingredients and beat until mix-ins are well distributed throughout the dough. You may need to mix by hand a bit to scrape up what’s at the bottom of the bowl and make sure the dough has an even distribution of ~stuff~.
7. Chill the dough for 4 hours. I highly recommend scooping your dough out and placing on a cookie sheet in the fridge, because it’s easier to scoop while it’s soft. I used a jumbo cookie scoop because that’s exactly what this cookie calls for!
8. Preheat oven to 350°F.
9. Place scoops of dough 3 inches apart on cookie sheets lined with parchment paper and bake for 20-25 minutes, depending on how gooey you want your cookies 😉
10. Yield: 2 dozen large cookies

I owe a big “thank you” to my sister, whose answer to the question “What should I bake today?” led to these.

This cookie is perfect in about a million ways. It’s salty/sweet because of the pretzels, thick and chewy thanks to the oats, and richly flavorful in a way that can only come from brown butter.

Make some for yourself and you’ll see why I’m basically writing a love letter to a pastry.