Soft Flourless Kitchen Sink cookies emit a dessert forcefield, sucking any warm-blooded human into their grips. Who can resist oats, peanut butter, pretzels, chocolate, butterscotch, and M&Ms all wrapped up in one soft, chewy cookie? Not a soul.
Ironically the last thing I want to be writing about right now are these flourless kitchen sink cookies (or booze, or brownies, or cheesy-flavored snack foods).
A week and a half ago, though? Totally different story. Our upcoming vacation to Lake Leelanau, Michigan with two of my sisters, parents, and all the families had me amped for a feeding frenzy.
Leading up to the trip, I grunted it out in the kitchen daily, making sure all baked good bases were covered. I made breads, muffins, granola, cookies, cake, and a couple different kinds of brownies. We were all set for some high glycemic good times.
Once we arrived at the lake house, all of my, my sisters’, and mom’s homemade goods flooded the kitchen. Then I hit it hard.
In between all the boating, lounging, cocktail-making, and lake adventures my caloric intake resembled Michael Phelps’s training regiment (with actual exertion levels more along the lines of Homer Simpson’s).
Maybe you are able to exhibit some sort of subhuman restraint of steel on vacation? I guarantee after a couple hours in this lake house you would have joined us on the dark side, jumping in right there with me to top off breakfast with cookies dunked in coffee and taking down a row of brownies right before bed.
Now it’s probably in everyone’s best interest if I didn’t maintain my steady intake of sugar, vodka, and carbs. No one wants their mother to resemble a considerably doughier Miss Hannigan on the first day of school.
It’s time to step off the impulse barge and jump back into the sensible land of checks and balances.
It was worth every extra calorie, but I’m relieved to be done with their voodoo spell. Next trip I’m thinking of reigning it in by storing all the cookies and brownies in the bathroom, instead of by the liquor. It might make us stop to consider more if eating one is really our best move.
For now, though, I’m passing the buck to all of you. Enjoy. If you dare.
How To Make Soft Flourless Kitchen Sink Cookies:
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- 1/2 cup butter softened
- 1 1/2 cup creamy peanut butter
- 1 1/4 cup packed brown sugar
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons baking soda
- 2 teaspoons corn syrup
- 1 teaspoon vanilla extract
- 4 1/2 cups whole rolled oats
- 2 cups lightly crushed pretzels, regular or gluten free
- 3/4 cup M&M candies
- 3/4 cup semi-sweet chocolate chunks or chips
- 1/2 cup butterscotch chips
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Preheat oven to 350ºF
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In a very large bowl (I used my 6 quart stand mixer) cream together softened butter and peanut butter until smooth. Add both sugars and mix on high for 2 minutes. Add eggs, baking soda, corn syrup, and vanilla. Mix well and then add oats. Mix on low until all combined.
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Add pretzels, chocolate chunks, butterscotch chips, and M & M's. Stir by hand or mix on low until just combined.
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Shape into golf ball-sized balls and place 2 inches apart on ungreased baking sheets (I was able to fit about 10 to a pan). Bake for 13 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to wire rack to cool.
OTHER RECIPES TO LOVE:
Sugar Cream Pie
The Best Raspberry Cream Cheese Jello Salad
Chocolate Bark
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Jenn says
Perfect gluten-free party cookie!
Melissa says
Yes, I love how versatile it is. I usually just add whatever I have laying around in my “baking” basket.