Break and Bake Kitchen Sink Cookies

By Jahel

Ingredients

• Nonstick cooking spray
• 2 cups all-purpose flour
• 1½ teaspoons kosher salt
• 1½ teaspoons baking soda
• 1½ cups packed light brown sugar
• 1 cup vegetable oil
• ¾ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon pure vanilla extract
• 4 cups old-fashioned rolled oats
• 2 cups mix-ins (such as chopped chocolate, chopped dates, toasted nuts, toasted coconut, etc.)

Details

Servings 45
Preparation time 20mins
Cooking time 95mins
Adapted from

Preparation

Step 1

Line 9x13" baking pan with parchment paper; coat with non-stick cooking spray.
Whisk flour, salt, and baking soda in a medium bowl. Whisk brown sugar, oil, granulated sugar, and melted butter in a large bowl until combined. Add eggs, egg yolks, and vanilla; whisk until smooth. Stir in flour mixture just until combined. Stir in oats and mix-ins.
Press dough into prepared dish. Cut into quarters (cutting all the way through to parchment), then make shallow cuts, creating 12 squares in each quadrant (do not cut all the way through).
Cover dish with plastic wrap and freeze until dough is solid, about 1 hour. Unwrap, separate dough quadrants, and place in 4 freezer bags. Stack bags in freezer until ready to use.
To bake, heat oven to 350°F. Line a baking sheet with parchment paper. Break dough along scored cuts; place on sheet 2 inches apart. Bake, rotating halfway through, until edges are set and golden but centers are soft, 12 to 14 minutes (cookies will crisp as they cool). Let cool on wire racks.