Kitchen Sink cookies taste like monster cookies, but with more goodness packed in. These flourless cookies have everything but the kitchen sink with oatmeal, peanut butter, chocolate, pretzels, butterscotch, and M&Ms.
Preheat oven to 350ºF. In a 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 add oats. Mix on low until all combined.
Add pretzels, chocolate chunks, butterscotch chips, and M & M's. Stir by hand or mix on low until just combined.
Shape into golf ball-sized balls (1.5 tablespoon medium cookie scoop) and place 2 inches apart on ungreased baking sheets (I was able to fit 12 to a sheet). 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.
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Tips and Tricks for Making Kitchen Sink Cookies
This recipe makes A LOT of cookies. Either halve the recipe, freeze leftover baked cookies, or freeze half the dough to bake at a later time.