RECIPE NO.

14

2. FOLD ALONG SCORE LINE 3. GLUE SIDES TOGETHER 4. TRIM AROUND EDGES TO MAKE 4X6" FINISHED RECIPE CARD.

fold along dotted line

Kitchen Sink

cookies
INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking soda � teaspoon salt ¾ cup light brown sugar, packed ¾ granulated sugar 1 cup (2 sticks) butter, softened 2 eggs 2 teaspoons vanilla extract 1 cup peanut butter chips 1� cups semi-sweet chocolate chips � cup old fashioned rolled oats 1 cup Corn Flakes 1 cup pretzels, roughly chopped

4. Bake for 11 minutes or until golden brown around the edges and just set in the middle. Cool on baking sheets for 5 minutes.

notes:

cookies

Kitchen Sink

ENJOY!

1. PRINT ON 8.5X11" CARD STOCK

fold along dotted line
DIRECTIONS 1. Preheat oven to 375° F. In small bowl, combine flour, baking soda and salt. Cover two baking sheets with parchment paper or baking liners and set aside. 2. Using a stand mixer fitted with the paddle attachment, beat butter and sugars until creamy. Add eggs, one at a time, beating until fully incorporated. Add in vanilla extract. 3. Slowly beat in flour mixture. Stir in peanut butter chips, chocolate chips, oats, corn flakes and chopped pretzels. Use a small ice cream scoop to make even sized dough balls. Place onto baking sheets, leaving at least 1� inches between each ball.

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