If a good chocolate chip cookie is a thing of beauty, then these Kitchen Sink Chocolate Chip Cookies are gorgeous!
Keyword: chocolate chip, cookie, kitchen sink
1cupunsalted butter, softened
¾cupfirmly packed dark brown sugar
13.4-oz. package vanilla instant pudding mix
12oz.semisweet chocolate chips
8oz.milk chocolate chips
1cupold fashioned oats
Preheat oven to 375°F.
Using an electric mixer, add butter, brown sugar and granulated sugar; beat on medium speed until smooth.
Add eggs; beat on low until well combined.
Add pudding mix and vanilla extract; beat on low until well combined.
In a separate bowl, sift together flour, baking soda, cornstarch, cinnamon, nutmeg and salt. Add the dry ingredients in 2 additions, mixing after each addition.
Stir in both types of chocolate chips, coconut, pecans, pretzels and oats.
Shape dough into 2” balls and place on a parchment-lined sheet pans. Flatten each dough ball slightly with the heel of your hand. (Note: I placed 12 cookies per sheet pan, so I baked these in 2 rounds.)
Bake for 12-13 minutes, or until edges just begin to turn golden brown. (Tip: Make sure not to overbake the cookies or else they will be too crispy!)