Resolution Cookies (Everything But The Kitchen Sink!) - Butterlust

By johnwhorfin

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 3/4 cups light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt (heaping)
• 3 1/2 cups all-purpose flour
• 1 cup broken graham crackers (could sub Ritz crackers or potato chips)
• 1/4 cup chopped chocolate espresso beans
• 1/2 cup chopped candied ginger
• 1/2 cup dried cherries or cranberries
• 1/2 cup white chocolate chips
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup old-fashioned oats
• 1/2 cup chopped nuts (I used macadamias and pecans)
• 1/4 cup pepitas

Details

Servings 1
Adapted from butterlustblog.com

Preparation

Step 1

This dough doesn’t require chilling time, but that doesn’t mean it won’t benefit from a little time left alone in the fridge. If you’d like, you can make the dough up to 24 hours in advance, then scoop and bake when ready. If thoroughly chilled, you may need to increase the baking time up to 5 minutes. Make sure to keep a close eye to check for doneness.

Preheat the oven to 350F and line two large baking sheets with parchment. Set aside.

In the bowl of a stand mixer, cream the butter and sugars together on high until light and fluffy, about 5 minutes.

Add the eggs and the vanilla, mix until well combined, then add the salt and baking powder and mix again until completely blended.

Add in the flour on low speed and blend until just mixed. When there is still some unincorporated flour, stop the mixer and add all the your pantry leftovers to the bowl. Blend with the mixer on low until a dough forms.