Ingredients
Scale
- 8 oz butter, soft
- 8 oz brown sugar
- 5.5 oz white sugar
- 100 g whole eggs
- 1/2 oz vanilla extract
- 1 cup all-purpose flour
- 10 g baking powder
- 4 g baking soda
- 6 g salt
- 4 oz semisweet chocolate chips
- 3 oz M&Ms
- 4 oz oatmeal
- 2 oz coconut
- 4 oz peanut butter
- 3 oz white chocolate chips
- 2 oz walnuts *optional
Instructions
- Cream butter, brown sugar, white sugar, baking powder, baking soda, and salt until light and fluffy. 2-4 minutes. The mixture will be sticking to the side of the bowl. Scrape down sides as needed
- Add eggs and vanilla extract. Mix until incorporated. Scrape down as needed
- Mix in all inclusions dark chocolate chips, m&m, pretzels, coconut, peanut butter, white chocolate chips, and walnuts. Mix until combined.
- Add flour in a few increments. Once the flour is added, mix until combined. Be sure to scrape the sides and bottom of the bowl to incorporate all the ingredients evenly.
- Preheat oven to 350 degrees. Line sheet trays with parchment paper.
- Scoop cookies using 2 oz scoop. On a half tray space about 6-8 cookies on the tray. Gently press down on the cookie to remove the dome from the scoop.
- If the cookies are scooped at 2 ounces, the recipe will yield 25 cookies.
- Bake for 18 minutes, depending on the size you make the cookies, bake for less time if you use a smaller scoop. Bake until the cookies become golden brown around the edges! Halfway through baking if you do not have a convection oven, and your oven heat is from the bottom, be sure to switch your trays.
- Let cool. Keep in an air-tight container.
