Everything but the Kitchen Sink Cookies

Everything but the Kitchen Sink Cookies

Yield: dozens of cookies or 1-8" brownie pan plus leftovers to freeze

Do you have stale oreos in the house?  Do you love oreos?  How about cake and sprinkles?  If you love any or all of these ingredients you must try this recipe!  Whenever I have stale oreos and/or graham crackers I make these cookies.  You can, of course, use non-stale ones!  What I love about this recipe is the versatility.  Everytime I make it I add different ingredients in varying amounts.  Make these cookies what YOU want! 

The amount of cookies you get will vary based on the ingredients you put into it.  The more ingredients, and the higher the amounts, the more cookies!

I was lazy and didn't want to scoop out cookies, even thoug I just bought a brand new, small cookie scoop that would have been perfect.  Therefore, I made cookie bars!  

Before getting into the recipe, I want to thank Sally from Sally’s Baking Addiction for the idea behind this recipe — she is the inspiration for these cookies.



Ingredients:
3/4 cup (1.5 sticks) butter (I used Land O'Lakes)
3/4  cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tbsp vanilla
1/2 tsp baking soda
1 1/4 cup all-purpose flour
1 cup funfetti cake mix (can substitute vanilla cake mix plus 1/4 cup sprinkles)
*3/4 cup semi-sweet chocolate chips
*1/2 cup sprinkles (any variety/colors)
*10 oreos (crushed into 1/4s -- can be any flavor, but I used mega stuffed)

*These ingredients can be added to or substituted with whatever you want.  Everytime I make these cookies I add different ingredients, but these make up my core.  Other ingredients to add include butterscotch chips and crushed graham crackers.  Add whatever is going to make you happy, as long as it is a solid (ie. no peanut butter)!  If you are going to add an additional type of chocolate, I suggest adding 1/2-2/3 cup each, as 3/4 of a cup will be overpowering.

Bake at 350 degrees Fahrenheit.

Instructions:

1. Cream softened butter in a mixer (keep butter wrappers for later)
2. Add in both sugars, and beat until incorporated.
3. Mix in vanilla, 1 egg, and 1 egg-white.
4. Gradually add in the baking soda and flour.  When incorporated, add in the cake mix.
5. Start with the sprinkles and chocolate, mix in fully.  Please be sure to scrape down the sides so that your *fun* ingredients get evenly distributed.
6. Last, add in your crushed oreos.  You do not need to crush them into very small pieces as the mixer will do this for you.  Please know that the longer you mix the cookie dough at this point, the smaller your oreos will be.
7. Grease your cookie sheet or brownie pan with the butter wrappers.
8. For cookie bars: add the dough to the brownie pan and evenly distribute cookie dough.  Use your hands to make sure the dough is evenly distributed.  Add to desired thickness, but not more than 1/2 way up the side of the pan.  I have leftover dough and put it in a container.  You can leave it in the fridge for ~3 days or place in the freezer for ~3 months. Please note that you can also put these in the fridge here before baking..I put mine in the fridge for about 15 minutes because I made a sprinkle mess I had to clean up!
9. For cookies: refrigerate the dough so that it doesn't spread and become very thin during baking.   You can either scoop the dough onto the baking sheet and put in the fridge for 20-30 minutes, or refrigerate the dough and then scoop.  Bake cookies for ~10 minutes.

Enjoy Amongst Friends!